Fillo 101 - How To Make Your Own Fillo Pastry Using 2 Methods | KALI OREXI

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a distinct flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds well.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

Mix 500 grams of plain flour with 1 teaspoon of salt.

Add 1/4 cup of extra virgin olive oil and 1 tablespoon of white vinegar to the flour and mix.

Gradually add 1 cup of warm water, mixing until a dough forms.

Add more warm water as needed until the dough is soft but not too sticky.

Knead the dough for about 1 minute until ragged and uneven.

Divide the dough into two equal portions, about 400 grams each.

Cover one portion with a damp towel and let it rest for at least 1 hour.

Knead the second portion longer to form a smooth dough.

Divide the second portion into two 200-gram balls and roll them into discs.

Baste the work surface with a mixture of 50% olive oil and melted butter, then lay one dough disc on it and baste the top of the disc.

Lay the second disc on top of the first and baste it as well.

Let the discs rest for about 30 minutes.

Stretch the top disc gently, then scatter filling over the stretched phyllo sheet and roll it up into a log.

Place the log in a pan with the seam side down and drizzle with oil.

Baste the top with the butter-oil mixture and bake in a 180°C fan-forced oven for about 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens