Homemade Phyllo Dough

What do baklava, spanokopita and burek have in common? They all start with sheets of tissue-thin phyllo (or filo, in Greek: φύλλο, pronounced FEE-low). The dough, which turns shatteringly flaky when baked, is used in a variety of Greek and Middle Eastern sweet and savory dishes.

Although phyllo dough is readily available frozen at most supermarkets, fresh phyllo is far more soft and supple and well worth the homemade effort. It has a reputation for being challenging to work with, but a bit of patience and know-how will help you handle this delicate dough with ease.

What's the Difference Between Phyllo Dough and Puff Pastry?

You'll often find phyllo dough side-by-side with puff pastry, but the two are not the same. Puff pastry is rich and airy, while phyllo gets crispy and flaky.

The techniques used to make them are also quite different. When making layers of phyllo, fat is often brushed between each sheet, whereas puff pastry has layers of butter laminated into the dough. They should not be substituted for one another.

Tips for Working With Phyllo Dough

Homemade phyllo dough calls for just a handful of ingredients, including raki, an unsweetened anise-flavor liquor. If you can't find raki, simply substitute with white vinegar.

The other important tip to keep in mind when it comes to the ingredients: Use the hottest tap water possible for phyllo success.

Once the dough is complete, you will need to turn the dough into thin sheets—you can either use a pasta machine or roll it out with a rolling pin; the latter takes time and experience to master. When using the rolling pin method, the sheets will be about the thickness of two sheets of copy paper. Over time, as you become familiar with the texture and rolling process, you should be able to make the dough 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.

How to Keep Phyllo Dough from Drying Out

Phyllo dough sheets should always be kept under a piece of plastic wrap, parchment, or waxed paper followed by a damp towel. The sheets easily dry out and crack and tear, and so should be exposed to air as little as possible. Do not simply use a damp towel, since the delicate sheets will become gummy and stick together.

More Helpful Tips for Handling Delicate Phyllo Dough

Your Phyllo Dough's Ready—What Next?

Phyllo or filo dough can be layered and used to make sweets like baklava, savory dishes like spanakopita, or arranged to make a bottom and/or top crust for a variety of pies, tarts, and quiches.

To make a crust (top or bottom) for a sweet or savory pie, add a sheet of phyllo to a greased pan. Brush with melted butter or oil and add another layer, rotating the sheets to make sure the coverage is even. Make as many layers as you like—at least six is recommended for a sturdy, flaky crust.

For mini pies or triangles, brush a long sheet of phyllo with butter or oil. Add the filling at one end and fold over one corner making a triangle. Fold as you would a flag, making several layers over the filling.

Bake according to the recipe instructions, until the phyllo is golden brown and flaky. If making enclosed pastries, simply brush with butter or oil and place on the baking sheet seal-side down. This will keep the filling enclosed. If you'd like the seal to be a little tighter, brush a very small amount of egg wash just on the edge and press to seal.

Our Favorite Recipes Made With Phyllo Dough

Once you learn to make homemade phyllo dough, a whole world of delicious flaky goods will be unlocked. Here are some of our favorite recipes to get you started:

• Tiropitas
• Greek Leek Pie
• Apple Phyllo Pie
• Galaktoboureko
• Tomato and Feta Tart