Store-bought phyllo (filo) dough is generally pile of extremely thin, delicate sheets of dough that need careful handling. But in my cooking classes in Greece, we always made phyllo dough that is more like regular pie crust. It’s not as flaky, but it’s delicious and much easier to work with.
Yield: dough for two pies
Time: 15 minutes plus time to rest
- stand mixer with dough hook
- clean kitchen towel
- 4 c all-purpose flour
- 1 scant t salt
- 1½ c warm water
- ¼ c olive oil
- 2 T wine vinegar or fresh lemon juice, strained
Combine flour and salt in the bowl of the stand mixer and start mixing at low speed.
Gradually add the other ingredients and increase speed slightly. Let mix for 3-4 minutes, then check the consistency. It should be smooth and just slightly sticky, and when pressed lightly, the dough should spring back. If it’s too dry, add a bit more water; too wet, add more flour.
When the dough is ready, cover and let sit at room temperature for at least an hour before using.
If making Spanakopita, you’ll only need half of this dough; dust the other half with flour and refrigerate. Bring to room temperature again before using.