Rustic Greek Phyllo Dough (Horiatiko Filo)#

Makes 8 strips for one 9×13-inch spanakopita Time About 1½ hours, including resting

A sturdy, rustic homemade phyllo that rolls easily with a KitchenAid pasta roller. It stays thicker than commercial phyllo and gets crisp and flaky when brushed with olive oil.

Ingredients#

Directions#

Step 1 - Mix and Knead#

Combine flour and salt in a stand-mixer bowl. Add 205 g warm water, olive oil, and vinegar. Mix until a shaggy dough forms, then knead on low for 6–8 minutes. Add more water a little at a time only if the dough feels too stiff.

The dough should be smooth, soft, and supple, but firmer than bread dough. On low-speed kneading, the bottom should release cleanly from the mixer bowl rather than sticking or smearing. Press firmly with a finger for about 1 second: your finger should come away clean. The indentation does not need to spring back immediately. If the dough is clearly too sticky, add flour 10 g at a time and knead briefly before reassessing.

Step 2 - Rest and Divide#

Cover and rest the dough for 45–60 minutes. Divide into 8 equal balls and keep them covered while you work so they do not dry out. For making ahead, refrigerate the covered dough balls; bring them closer to room temperature before rolling. Avoid storing rolled strips, which can dry out or stick together.

Step 3 - Roll Each Strip#

Flatten one ball into a small rectangle and dust lightly with flour. Pass it through the KitchenAid pasta roller on setting 1. Fold it in thirds, rotate 90 degrees, and pass it through setting 1 again. Repeat once if needed, until the dough is smooth and even.

Then roll progressively through settings 1, 2, 3, 4, and 5 without folding. Stop at setting 5 for a flexible sheet that is thin but sturdier than commercial phyllo. If you want to compare, take one strip to setting 6. Repeat with the remaining balls. Keep finished strips lightly floured and covered with a towel.

Step 4 - Use or Store#

Use four strips for the bottom and four for the top of a 9×13-inch spanakopita, overlapping the strips slightly and brushing each layer with olive oil. See the spanakopita recipe for assembly and baking.

Notes#

• Use unseasoned rice vinegar if substituting for apple cider vinegar; seasoned rice vinegar contains added sugar and salt.
• The dough should not stick to your hands or the counter. Slight tackiness is fine, but it should hold its shape as a ball.