There is nothing better than making homemade pie for your friend and family, but is even better when you making it with homemade phyllo dough!
Author: Nectaria
Servings: 12-14 people
INGREDIENTS
For the dough
600 gr./ 21.16 oz. all-purpose flour
1 ½ teaspoon salt
1 ½ teaspoon sugar
350 gr./ 12.34 oz.water
For the oil mixture
125 gr./ 4.40 oz. shortening, melted
125 gr./ 4.40 oz. olive oil
All-purpose flour for dusting work surface.
INSTRUCTIONS
This recipe is for a 40 cm/ 16 inches round baking pan.
To make the dough
In a large mixing bowl add all-purpose flour, salt, sugar and water. Mix and knead by hand or mixer to make a soft and smooth dough.
Cut the dough in the middle and form into two balls. Sprinkle some flour into a plate and place the balls into it, cover with plastic wrap and set aside for 30 min.
To make the phyllo
Dust a work surface and the first dough ball with the flour. Roll out the dough into a circle, about 40 cm/ 16 inches in diameter. Place a small bowl upside down in the center and cut the pastry sheets into 4 equal parts using a knife starting from the center to the outer edges. Then cut each quarter into half. You should have a total of 8 strips.
Brush the center of the phyllo with oil mixture. Fold the strips one by one over the center of the plyllo, always brushing with olive oil mixture between strips. Set aside. Repeat the same for the second ball. Now you have two dough discs.
Preheat oven to 374°F (190 °C).
Brush a 40 cm/ 16 inches round baking pan with oil mixture and set aside.
Prepare the work surface by spreading a thin layer of oil mixture all over it.
Take one disc of dough and place it onto your oiled work surface. With oiled hands, flatten the disc from the inside to outside until it is about 25 cm/ 9.8 inches in diameter. Brush again with oil mixture will you flatten the dough. Then place your fingers under the edge, gently grab, lift and stretch the dough outwards. Working your way around all of the edges, you’re basically stretching the disc to a diameter of 45 cm/ 17.7 inches. Repeat the same for the second dough disc. (see method in “view recipe step by step” section or watch the video).
Transfer the first phyllo to the prepared pan. Add the filling of your choice and spread it evenly all over the phyllo base.
Gently lay the second phyllo over the pie filling, turn the edges over with your fingers and gently tuck them in all the way around.
Brush the surface with the remaining olive oil mixture and score with a sharp knife.
Bake for 45-60 minutes, or until golden and crunchy. When ready, remove from oven and cut in to pieces.