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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
Resting time 30 minutes
Total Time 45 minutes
Servings 1 pie
Author Elena Paravantes RDN

Ingredients

  • 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

Instructions

  • 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.