Greek filo pastry

Preparation info
    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About


  • 125 g plain flour
  • ¼ teaspoon salt
  • ¼ cup


Combine the flour, salt and water into a dough. Knead until smooth then wrap in plastic film and leave to rest at room temperature for 1 hour. Cut dough in half. It should be soft, to ensure the filo will be very thin. Using plenty of extra flour to avoid sticking, roll dough through the machine repeatedly, each time reducing the setting by one notch, until you reach the thinnest setting, and t