Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, greek phyllo pastry sheets for savoury pies, version 3 (10+10 buttery layers). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Greek Phyllo Pastry Sheets for Savoury Pies, version 3 (10+10 buttery layers) is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Greek Phyllo Pastry Sheets for Savoury Pies, version 3 (10+10 buttery layers) is something which I’ve loved my whole life. They are fine and they look wonderful.
Making your own pastry sheets (phyllo) is a process that needs love and patience. It may seem difficult at first but practice makes perfect and it's There are many types of Greek phyllo, multi and one-layered pastry sheets, suitable for savoury or sweet pies and pie rolls. Making your own pastry sheets (phyllo) is a process that needs love and patience.
To get started with this particular recipe, we must first prepare a few components. You can cook greek phyllo pastry sheets for savoury pies, version 3 (10+10 buttery layers) using 6 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Greek Phyllo Pastry Sheets for Savoury Pies, version 3 (10+10 buttery layers):
- Get 700 g all purpose flour
- Get 1,5 tsp salt
- Make ready 1 tbsp olive oil (or veg. oil)
- Make ready 50 ml white wine
- Prepare 300 ml water warm
- Get 300 g butter softened
Phyllo means "leaf" in Greek, and it's an appropriate name for this thin and fragile pastry. You never use just one sheet of phyllo on its own — you always use layers of them, with melted In terms of brushing on the butter between layers, if you are making something savoury with your phyllo pastry. Phyllo is the light flaky pastry used to make some of Greece's most famous desserts and savory pies, but it The great Greek contribution to these pastries and pies was the technique for creating the When cutting phyllo pan pies into pieces before baking, make the first cut through the top layers of. In this dish, Greek spanakopita (a phyllo, spinach, and feta pie) is re-imagined as a buttery, flaky Without unfolding, cut one pastry sheet crosswise into thirds (refrigerate the other sheet).
Steps to make Greek Phyllo Pastry Sheets for Savoury Pies, version 3 (10+10 buttery layers):
- In a bowl, sift your flour and salt.
- Add wine, the olive oil and water, little by little and start mixing.
- When the dough starts to form, take it out onto the work surface and knead for about 15min, until it's smooth and elastic.
- Shape it into a ball, put it in a lightly oiled bowl and cover with a clean towel. Let it rest for 30min.
- Cut the dough in half. Take the first half and cut it into 10 equal pieces. Use a kitchen scale to weigh the dough, if you want accuracy.
- Using your palm, shape 10 small balls and cover them with plastic wrap.
- Roll out the first piece of dough into a small disk, 15cm in diameter.
- Spread softened butter all over its surface and place it aside.
- Take the second piece of dough, roll it out, spread butter and put it above the first one.
- Keep putting the one above the other, creating a stack of ten small disks. When you reach the 10th piece of dough, just put it on top without spreading butter!
- Repeat the process for the other half of the dough.
- Now you have two stacks of ten disks. Each stack of disks will be rolled out into a large pastry sheet with ten layers.
- Wrap them with food membrane and refrigerate them for 3 hours before using, allowing the butter to set.
- If you're not going to use them the same day, keep them in the fridge for up to a week or in the freezer for up to 4 months. To thaw them properly, place them in the refrigerator overnight.
Lightly brush the egg wash over the pastry borders. Cut the other pastry sheet as above, but roll each piece. The Best Phyllo Pastry Fillings Recipes on Yummly Spanakopita is a traditional Greek savory pie wrapped in flaky layers of crisp phyllo and filled with spinach and salty feta. For a twist on the classic, this version of traditional Greek spanakopita uses an assortment of greens and tender herbs in addition to spinach.
So that is going to wrap this up with this special food greek phyllo pastry sheets for savoury pies, version 3 (10+10 buttery layers) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
