Have you ever tried making your own phyllo dough? Most of us avoid making it because the common perception is that it’s a lot of work. While it’s more labor intensive than taking phyllo dough out of the package, it’s actually not as hard as it seems! This recipe makes enough for one 9 x 13 pan of spanakopita, tiropita, baklava, depending on how much phyllo you like to use.
Ingredients for Phyllo Dough:
Ingredients for Phyllo Dough:- 2 1/2 cups all-purpose flour (use gluten free flour if following a gluten free diet)
- 1 teaspoon sea salt
- 1/4 cup Greek olive oil
- 1/4 cup lemon juice lemon juice or vinegar
- 1/2 cup + 1 tablespoon water
Directions to Make Homemade Phyllo Dough:
Add all the ingredients in order into a large mixing bowl. Stir gently with a wooden spoon or your hands until a tight ball of dough forms. Knead dough with your hands for about 5-7 minutes.
Break dough into about 8 equal sized pieces and roll out as flat as possible using a rolling pin, broom handle, or even a pasta roller. If you do have a pasta roller, this is the ideal choice because you can make it as thin as possible. Use the phyllo sheets as directed in the recipe. Use right away.
