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Introduction to Phyllo Dough

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Phyllo dough is not hard to make, and rolling it out into sheets can be done with a pasta machine or a rolling pin. Homemade phyllo turns pites (sweet and savory filled pies) into truly traditional Greek treats, and can also be used to make tempting pastries.

Get started with homemade phyllo:

  1. Making the dough, a simple recipe with few ingredients

  2. Rolling it out with a pasta machine (with photos)

  3. Rolling it out with a rolling pin (with photos)

  4. Start with one or both of these simple pitas:

And then explore the different ways to fold phyllo (both homemade and commercially packaged).

What You Need to Know About Homemade Phyllo

  • It doesn't dry out as quickly as frozen phyllo.
  • What isn't used (including scraps) can be wrapped in plastic wrap and put back in the refrigerator for later use.
  • Fresh phyllo can be kept in the refrigerator for a week or more, so don't worry if it isn't used up in a particular recipe.

For beginners who have never worked with either fresh or commercially prepared frozen phyllo dough, I suggest reading A Beginner's Guide to Phyllo.

I invite you to share your phyllo experiences on the Greek Food forum.

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