Easy Greek Homemade Traditional Phyllo
This traditional crust or phyllo, made with olive oil does not disappoint. Crunchy, hearty, a perfect crust for any pie.
Course crusts, pies
Cuisine Greek, Mediterranean
Keyword dough, homemade, oliveoil, phyllo, Recipe
Prep Time 15 minutes minutes
Resting time 30 minutes minutes
Total Time 45 minutes minutes
Servings 1 9-10 inch (22-25 cm) pie
- 2 cups flour (I used about ¼ cup whole wheat flour and the rest white)
- ¼ teaspoon salt
- 1 tablespoon red wine vinegar
- 1/3 cup olive oil
- ½ cup warm water
In a bowl add the flour and add the salt and mix.
Make a whole in the middle and the add the olive oil and vinegar.
Mix the dough with a wooden spoon , until the liquids have been absorbed. It will be dry and crumbly.
Add some warm water and knead with your hands, add enough so that the dough is soft but not sticky. Knead until smooth.
Separate the dough in two pieces and roll into balls. Let it sit for 30 minutes.
On a well floured surface, roll out the two balls, with a thin rolling pin, in large circles so that they are large enough to cover the base of the pan and hang over the sides.
Roll dough partially around the pin and place over your pan, gently. Brush with olive oil.
Place your filling.
Cover with second phyllo and join both phyllo sheets together twisting round the pan so it forms a border.
Brush with olive oil.