filo pastry

Filo (phyllo) pastry is a type of thin, unleavened dough used in various Greek, Middle Eastern, and Balkan cuisines. It’s known for its crispy texture when baked and is commonly used in both savory and sweet dishes. Here’s a basic guide to making and using filo pastry, along with a simple recipe for a delicious filo pastry dish.

Basic Filo Pastry Guide

Ingredients for Filo Pastry:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 2 teaspoons white wine vinegar
• 2/3 cup warm water (plus more if needed)
• Cornstarch or additional flour, for dusting

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the flour and salt. Make a well in the center and add the olive oil, vinegar, and warm water. Mix until the dough starts to come together.
2. Knead the Dough:
   • Transfer the dough to a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more water, a teaspoon at a time.
3. Rest the Dough:
   • Divide the dough into 4 equal pieces and shape them into balls. Coat each ball lightly with oil, cover with plastic wrap, and let them rest for at least 1 hour at room temperature. This resting period is crucial as it relaxes the gluten, making the dough easier to roll out.
4. Roll Out the Dough:
   • Lightly dust your work surface with cornstarch or flour. Take one ball of dough and roll it out as thin as possible with a rolling pin. You should be able to see through the dough. Filo pastry should be almost paper-thin.
   • If you need thinner sheets, you can stretch the dough gently by hand or use a pasta machine.
5. Layering Filo Sheets:
   • When using filo pastry, it’s important to keep the sheets you’re not working with covered with a damp cloth to prevent them from drying out.
   • Brush each sheet with melted butter or olive oil before adding the next layer.

Simple Recipe: Spanakopita (Greek Spinach Pie)

Ingredients:

• 1 lb fresh spinach, washed and chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 eggs, lightly beaten
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 8-10 sheets filo pastry
• 1/2 cup melted butter or olive oil (for brushing)

Instructions:

1. Prepare the Filling:
   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
   • Add the spinach and cook until wilted and any excess moisture has evaporated. Remove from heat and let cool.
   • In a large bowl, combine the cooked spinach mixture with the feta, Parmesan, and beaten eggs. Season with salt and black pepper to taste.
2. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
3. Assemble the Spanakopita:
   • Place one sheet of filo pastry in the baking dish and brush lightly with melted butter. Repeat this process with 4-5 more sheets, brushing each with butter.
   • Spread the spinach and cheese mixture evenly over the layered filo sheets.
   • Continue layering the remaining filo sheets on top of the filling, brushing each sheet with butter. Use 4-5 more sheets.
   • Brush the top sheet generously with butter.
4. Bake:
   • Using a sharp knife, score the top layer of filo into squares or diamonds to make it easier to cut later.
   • Bake in the preheated oven for 45-50 minutes, or until the filo is golden brown and crispy.
5. Serve:
   • Let the spanakopita cool slightly before cutting into squares or diamonds. Serve warm or at room temperature.

Enjoy your homemade filo pastry creation! Spanakopita is a classic and delicious way to enjoy the unique texture and flavor of filo pastry.