Sophia's filo dough. Phyllo, or filo, dough is puff pastry's Greek cousin. They're both known for layers of dough. Phyllo dough doesn't puff when it bakes—it crisps.

Learn how to make Homemade FIlo aka Phyllo Dough! I hope you enjoy this Homemade FIlo or Phyllo Dough recipe! Chef John shows you how simple it is to create your own phyllo dough! You can Cook Sophia's filo dough using 13 ingredients and 14 steps. Here is how you cook that.

Ingredients of Sophia's filo dough

Lets Go Prepare of For the dough.
What You needis 1100 g of flour (about).
Lets Go Prepare 1/2 l of hot water from the tap.
It's 1/4 cup of olive oil.
What You needis of salt (very little).
Lets Go Prepare sheets of Fpr the filo.
Lets Go Prepare 250 g of margarine.
What You needis of flour (for rolling out).
What You needis of For the filling.
Lets Go Prepare 500 g of feta cheese.
It's 2 of eggs.
It's of salt (very little).
What You needis of pepper (very little).

Simple Phyllo (Filo) dough, made with four ingredients only. This simple phyllo (filo) dough is made with four simple ingredients only: Flour, vinegar, vegetable oil and water. Homemade Phyllo aka Filo Dough - One Step Away from Baklava. While not using the incredibly convenient, and significantly faster frozen filo dough does make this a.

Sophia's filo dough step by step

Leave the margarine off the fridge overnight or at least keep it for 4 hours at room temperature. Place the water, olive oil and salt in a large bowl..
Add the flour gradually as you knead. Make a soft and pliable dough that doesn't stick to your hands..
Divide the dough into two balls..
Dust your working surface with plenty of flour and roll out one ball into a sheet, as large as you can make it..
Brush all the surface of the filo sheet with margarine..
Take the right side of the filo sheet and fold it up to the middle. This is effectively, 1/4 of the sheet. Then take the left side of the sheet and fold it over the side that is brushed with margarine..
Brush the two folded sides with margarine and fold once more. This way, you have a long and narrow filo sheet..
Brush the whole surface with margarine and fold towards one side always, as many times as you can,.
Until the dough is well folded..
Dust the working surface with flour as well as the filo pastry..
Roll out a filo sheet that is as large as the baking tray that you will be using. Spread greaseproof paper on the tray and set the filo aside for 30 minutes at room temperature. Roll out the second ball of dough in the same way..
Crumble the feta cheese and mix it with the eggs and the pepper. Spread the filling on the filo sheet..
Top your pie with the second filo sheet, draping the excess filo inwards..
Brush with margarine and without scoring it, bake the pie at 200°C until it gets fluffy and golden brown, for about 40 minutes. Best of luck..

I have been getting so many requests for making Puff Pastry and Filo/Phyllo dough. Filo dough is a type of pastry dough used in many different Greek dishes. It may also be called puff pastry, for its light and fluffy texture, or be spelled phyllo. This dough is a combination of flour. Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines.