It seems scary at first, making your own phyllo dough. But with this recipe, we learn that although phyllo means leaf, that leaf need not be the paper-thin kind we’re used to seeing in Middle Eastern pastry. A Greek chef, Diane Kochilas, gives the lesson here, and she’s not overly careful of the dough, she patches holes where needed and she uses a good amount of olive oil. It’s delicious.
Ingredients
- 3 ½ to 4 ½ cups finely ground durum semolina
- 1 scant teaspoon salt
- 1 ¼ cups water
- ½ cup extra-virgin olive oil, plus more for the bowl
- 1 tablespoon red-wine vinegar or lemon juice
- Nutritional Information
Nutritional analysis per serving (10 servings)
336 calories; 11 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 8 grams protein; 234 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 pie, 8 to 12 servings
Preparation
- In the bowl of a mixer fitted with a dough hook, combine 3 1/4 cups of the flour and salt. Add the water, olive oil and vinegar or lemon juice. Mix on low speed for 3 minutes, then increase speed to medium. Knead with the hook, stopping the mixer to add additional flour in 1/4-cup increments as needed, until the dough is very smooth and pliant. The whole mixing process should take about 10 to 12 minutes.
- Transfer the dough to an oiled bowl. Cover tightly with plastic wrap, and let stand for 1 hour at room temperature. You can store the dough, well wrapped, in the refrigerator for several days or in the freezer for up to two weeks. Bring to room temperature before using. (If it’s frozen, first defrost in the refrigerator.)
1 hour 20 minutes
Dining and Cooking