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Homemade Phyllo Dough

User Rating 3.5 Star Rating (7 Reviews)


Make phyllo dough at home - Greek Food Photos

Homemade phyllo dough

Photo © Jim Stanfield

In Greek: φύλλο, pronounced FEE-lo

Freshly made phyllo dough (also spelled "filo") is always preferable, and it isn't difficult. Use a pasta machine to make sheets of thin to thick dough to use for pitas and pastries. The alternative, rolling it out with a rolling pin, takes time and experience to master (see below for special instructions). This dough is ideal for small fried and baked pies, as well as pan-sized pie crusts.

Prep Time: 20 minutes

Total Time: 20 minutes


  • 8 cups of all-purpose flour
  • 2 teaspoons of raki (or white vinegar)
  • 2 teaspoons of extra virgin olive oil
  • juice of 1 lemon
  • 1 1/4 - 1 1/3 cups of hot water
  • flour for work surface and hands


Note: The key to the recipe is hot water. Use hottest tap water.

To roll out with a pasta machine: (photo tutorial)

Combine all ingredients in a large bowl and mix by hand until it holds together. On a floured surface, knead by hand for 15-20 minutes until soft and malleable, with a smooth feel. Wrap in plastic wrap and refrigerate overnight before using.

To make phyllo sheets for pastries, run it through the pasta machine (with settings from 1-10, with 1 being the thickest), gradually working it down to setting mark 9 on your machine. For phyllo sheets to make small fried pitas, use setting number 6.

Unused phyllo can be kept in the refrigerator, in air-tight wrapping, for up to 10 days after making.

Yield: approximately 3 pounds

To roll out with a rolling pin: (about 18-20 large thin sheets to fit a 16 X 13-inch or equivalent pan) (photo tutorial)

Add 6 cups of flour to a large bowl (the remaining 2 cups will be used when rolling out the dough). Make a well in the center and add water (start with 1 cup) and raki or vinegar. Combine with a fork. Add the olive oil and continue mixing, adding more water if needed to make a soft dough.

Turn the dough out onto a floured surface and knead by hand, oiling hands if needed, until the dough is soft, malleable, and smooth, about 10 minutes.

Divide the dough into 18-20 equal pieces and roll each piece out to a rough oval shape, about 18-19 inches across, sprinkling the work surface and phyllo with flour to keep from sticking.

Note: Sheets will be about the thickness of 2 sheets of copy paper. Over time, as you become familiar with the texture and rolling process, dough can be made even thinner; however rolling out to the thickness of commercial phyllo dough - which is done with a machine - may never be achieved. It should be noted that even the thickness of copy paper will produce a fine and flaky crust.

User Reviews

 5 out of 5
Reminds me of strudel dough preparation, Member cdbzb

This recipe reminds me of of strudel dough recipes, the ingredients and preparation are nearly the same. Strudel dough is brushed with clarified butter after rolling, then stretched out to more than twice its rolled-out size using the backs or your hands. What, by the way, is the lemon juice used for? It is only mentioned in the ingredient list.

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