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:
- Making the dough, a simple recipe with few ingredients
- Rolling it out with a pasta machine (with photos)
- Rolling it out with a rolling pin (with photos)
- 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.