Greece

Filo Dough (Phyllo)

You can buy the filo dough in the frozen section at your store or we can make it the old fashion way. If you are using the frozen filo remove the filo dough from the freezer and let defrost in its bag at room temperature.

Remember to keep the phyllo covered to prevent it from drying out during use. And when making the pie and using the frozen filo use about 10 sheets for the bottom and 10 for the top. I just divide the dough in half.

5 cups of plain white flour
5 spoonful of oil
2-1/2 cups of water
Pinch of salt
2 spoonfuls of vinegar

Keep back part of the flour for flouring the pastry board on which the pastry will be rolled out and with the rest of the flour combine the oil and add the salt along with the vinegar and water. Knead well and form dough into a ball. Allow the dough to stand for about 1 hour in a cool place. On a very well floured surface roll out the dough into a flat sheet as thin as desired. You can use this dough for all of your pies.

 

Copyright © Judy McCann, 1998-2006

 

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Greece

• Backgrounder
• What to Eat
• Menu Guide

Greek Cookbooks

• The Olive and the Caper by Susanna Hoffman
  • Recipes
  • Leek and Olive Pie (Prassopita)
  • Warm Greens (Horta)
  • Roasted Lamb Shanks with Garlic and Thyme

• Greek Cuisine: The New Classics by Peter Conistis
  • Recipes
  • Mezethes & Appetizers Chickpea Bourekia
  • Meat & Poultry Grilled Chicken
  • Desserts Sticky Yogurt Cake

More Greek Cookbooks (with recipes)

• Spice by Ana Sortun
               (includes recipes from Cyprus and Greece)
• Little Foods of the Mediterranean by Clifford A. Wright
• Meze by Diane Kochilas
• The Foods of the Greek Islands by Aglaia Kremezi
• The Glorious Foods of Greece by Diane Kochilas

Greek Recipes

Greek Easter Menu

• Greek Orthodox Easter

• Cucumbers and Yogurt Appetizer (Tzatziki)
• Spinach Pie (Spanakopita)
• Filo Dough (Phyllo)
• Easter Soup (Mageritsa)
• Egg-Lemon Soup (an alternative to Mageritsa)
• Roast Lamb
• Lamb on a Spit (Greek-style)
• Village Salad (Choriatiki Salata)
• Lettuce Salad (Maroulosalata)
• Green Beans in Oil (Fasolakia Prasina Ladera)
• Oven Roasted Potatoes (Patatess Fournou Ladorigani)
• Easter Cookies (Koulourakia Paschalina)
• Easter Bread (Tsoureki)
• Baklava
• "Heavy" Coffee (Kafes Varys Glykos)

More Greek Recipes

• Baked Fish (Psaria Plaki)
• Bulgur Salad
• Chick Pea Puree (Hummus bi Tahina)
• Egg Lemon Sauce (Avgolemono Sauce)
• Egg Lemon Soup (Avgolemono)
• Feta Cheese Pastry (Tiropita)
• Honey-Dipped Cookies (Finikia)
• Lamb and Eggplant Casserole (Moussaka)
• Lamb and Pasta Casserole (Pastitsio)
• Meatballs (Keftedakia)
• Pork Kabobs (Souvlaki)
• Salad with Greens (Khorta Salatika)
• Spinach-Cheese Pastries (Spanakopetes)
• Stuffed Grape Leaves (Dolmathes)
• Tomato Salad
• Walnut Pastry (Baklava)
• Yogurt Cake (Yiaourtopitta Glykisma)
• Yogurt Cheese
• Yogurt Dip

from Kate's Global Kitchen

• Phyllo Dough & Tips

 

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This page modified January 2007

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