I needed a recipe for filo pastry from scratch as my mother and grandmother are dead, and I found your video clear and well explained. Thank you. I read so many comments regarding which country or nationality whatever. Please ignore them all. Clearly, this is a video about food, for which we all should be grateful.
I made spinach pies using this filo recipe for my family today. First time. I let the dough rest in the fridge, overnight and did the dry method.. They were amazing . My mum was so proud of me😊 Thank you so much for your wonderful video and channel .
I have been looking for a "wet" version for a long time, and I am going to try yours today! I think it would work best for the "Skopolos Pie"..... Kali Orexi agapi mou!
Thank you for sharing. My mother would make this similar dry recipe. Just one question please. Why add sugar? I can’t ever remember sweet in the taste. Just the saltiness of the feta is what I can recall. Thank you again. God bless.
Thank you for your message! I added sugar because that is how my mother always made it. In our part of Greece they make a sweet tiropita as a Vasilopita. Try it, it just cuts the saltiness a little. I hope you like it!
Both types of fillo can be used to make baklava - but different styles of baklava. The wet-method is used to make a super-thin fillo, that is sprinkled with ground pistachio and then rolled into logs or coils, placed in a pan with melted butter and baked (often covered to reduce browning) and then drenched with syrup. The dry-method can be used for the "traditional" baklava and similar varieties - layers of fillo, a layer of nuts and then even more layers of fillo on top. The fillo layers are basted with butter. The baklava is baked till golden brown and then drenched with syrup.
Greetings and a BIG efcharisto from Baku! :o) Very nice and informative tutorial, thanks for sharing it with us! We mainly use the phyllo dough to make the Turkish baklava, but for the local one (paxlava) we use a completely different type of the dough.
Καλησπέρα, είδα δύο τρόποι που φτιάχνεις το φύλλο, λειπαμε ,ωρεα τα εξηγης,άλλα δεν ειναι greek ,σε όλο το κόσμο έτσι το φτιαχτούν,δεν ειναι προνόμιο ελληνικό.
Thank you so much for explaining both methods so thoroughly, you've given me the confidence to try making filo, it's always seemed really fiddly and complicated which has intimidated me!
Either. If you put it in the fridge, it will need to come to room temperature before you can roll it out. I personally leave it (covered with a clean, damp tea-towel) on my counter.
Nice! I really wish more people would learn; it's not nearly as difficult as everyone thinks, and the result is so much better than commercially prepared phyllos. Regarding the "wet" method, one trick I learned in Turkey was to roll two discs about 10" in diameter. Put the first one down on an oiled surface. Brush the top with your butter-oil mixture (not completely melted), to about 1/4" from the edge. Put the second round on top of that and seal the edge, then brush the whole thing with the oil mixture. Let it rest - if it's going to be börek for breakfast they'll let that rest all night. Also, rolling the edges a little thinner will help avoid that thick edge that will bake up kind of hard if you don't cut it off.
@@kaliorexi Oh I’m sorry - I messed up my editing there. They would make the börek and let that sit all night, ready to bake in the morning. The doubled rounds of dough would rest maybe an hour or an hour and a half.
@@kaliorexi Yes and no. The dough turned out very thin and looked great, but when I baked it, it wasn’t crispy, except for the very top couple of layers. What did I do wrong?
There is a third method: dry hand stretching. It is used in Austria and Germany for Strudel. The Strudel dough is pretty much identical to filo. And then there is a cheat for beginners. Run the dough through an Italian pasta machine. Then press one of the long sides to the table surface or baking sheet with your fingertips and stretch the short side of the pasta strip. Works particularly well if you make a pie in a deep baking sheet. You end up with a thick rim on one side (where you anchored the dough) but that can be cut away and re-processed through the pasta roller.
Wonderful description - thank you! Yes you can also do a dry hand stretching technique that is almost like a pizza base making method - you can use your wrists and forearms to rotate a slightly rolled out sheet of fillo and enlarge it that way.
Please rewatch the first minute of the video - "Fillo forms part of the culinary heritage of many people in this wondrous world, including the Greeks" 💗💗💗
The name filo (phonetic) or phyllo (transliteration) comes from Greek φύλλο 'leaf'. In Arabic, it is called ruqaq or ruqaqat; in the Maghreb, warqa (Arabic: ورقة) which is different from regular filo dough. In Turkish, it is called yufka 'thin'. Yeah Filo is a Greek word 🙌🏼😂😂
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I needed a recipe for filo pastry from scratch as my mother and grandmother are dead, and I found your video clear and well explained. Thank you. I read so many comments regarding which country or nationality whatever. Please ignore them all. Clearly, this is a video about food, for which we all should be grateful.
So happy to share this with you and completely agree, this recipe belongs to everyone!!!!!
I made spinach pies using this filo recipe for my family today. First time. I let the dough rest in the fridge, overnight and did the dry method..
They were amazing . My mum was so proud of me😊
Thank you so much for your wonderful video and channel .
Wonderful! So happy to hear this!!! :-)
Thank you for the knowledge, may you always succeed 😊
Thank you for your kind words!!!💗
I have been looking for a "wet" version for a long time, and I am going to try yours today! I think it would work best for the "Skopolos Pie"..... Kali Orexi agapi mou!
Please let me know how you go! And please tell me more about the Skopelos Pie!
Amazing video!!
May you tell me what is the kind of this dough roller? I'm trying to buy it but I never find it
Thank for liking my video! The rolling pin is curtain dowel from a hardware store - 90cm long and 16mm in diameter - it is untreated oak.
❤👍💯
Here in Buenos Aires
Philo dough is not used
What a pity
You can start a Fillo movement!!! Go!!!! :-)
Thank so much for this video. Just like others here, I was always afraid of working with dough. I will have to try your methods.
Ευχαριστώ.
Thank you for sharing
My pleasure!
Ειστε επιδεξια...
Thank you for sharing. My mother would make this similar dry recipe. Just one question please. Why add sugar? I can’t ever remember sweet in the taste. Just the saltiness of the feta is what I can recall. Thank you again. God bless.
Thank you for your message! I added sugar because that is how my mother always made it. In our part of Greece they make a sweet tiropita as a Vasilopita. Try it, it just cuts the saltiness a little. I hope you like it!
I would think because sweet & salty go very good together, actually. Think of the salt sprinkled chocolate 😋
Really good video, thank you.
Glad you liked it!
Can we make baklava with this dough?
Both types of fillo can be used to make baklava - but different styles of baklava. The wet-method is used to make a super-thin fillo, that is sprinkled with ground pistachio and then rolled into logs or coils, placed in a pan with melted butter and baked (often covered to reduce browning) and then drenched with syrup. The dry-method can be used for the "traditional" baklava and similar varieties - layers of fillo, a layer of nuts and then even more layers of fillo on top. The fillo layers are basted with butter. The baklava is baked till golden brown and then drenched with syrup.
@@kaliorexi thank you for the information.
Greetings and a BIG efcharisto from Baku! :o) Very nice and informative tutorial, thanks for sharing it with us! We mainly use the phyllo dough to make the Turkish baklava, but for the local one (paxlava) we use a completely different type of the dough.
Tell me more!
Oh yes I remember that long rolling pin growing up hahaa.
Καλησπέρα, είδα δύο τρόποι που φτιάχνεις το φύλλο, λειπαμε ,ωρεα τα εξηγης,άλλα δεν ειναι greek ,σε όλο το κόσμο έτσι το φτιαχτούν,δεν ειναι προνόμιο ελληνικό.
Συμφωνώ - ακούστε το πρώτο λεπτό του βίντεο άλλη μια φορά 🙏💗💫
Mam can u tell me what went wrong? I added vinegar the dough was broken
Can you explain more?
Thank you so much for explaining both methods so thoroughly, you've given me the confidence to try making filo, it's always seemed really fiddly and complicated which has intimidated me!
You can do it!
Qué genial!!!🎉❤
WoW both methods are amazing ! I never seen anyone add sugar on the mixture or to the Phyllo making tyropita ?
Both methods are amazing 😁. Yes - in Kastraki, Meteora, Greece, they add sugar to their tiropita. A sweet tiropita is their Vasilopita too! 😋😋😋
Gracias!!!
Thanks for sharing. If I leave it over night, do I have to put it in the refrigerator or on the counter?
Either. If you put it in the fridge, it will need to come to room temperature before you can roll it out. I personally leave it (covered with a clean, damp tea-towel) on my counter.
@@kaliorexi Great, thanks so much.
Nice! I really wish more people would learn; it's not nearly as difficult as everyone thinks, and the result is so much better than commercially prepared phyllos.
Regarding the "wet" method, one trick I learned in Turkey was to roll two discs about 10" in diameter. Put the first one down on an oiled surface. Brush the top with your butter-oil mixture (not completely melted), to about 1/4" from the edge. Put the second round on top of that and seal the edge, then brush the whole thing with the oil mixture. Let it rest - if it's going to be börek for breakfast they'll let that rest all night.
Also, rolling the edges a little thinner will help avoid that thick edge that will bake up kind of hard if you don't cut it off.
I completely agree!
Thank you for your generous comment and perfect explanation of a "laminated" wet-method Fillo. Doesn't the dough soften too much when left overnight?
@@kaliorexi Oh I’m sorry - I messed up my editing there. They would make the börek and let that sit all night, ready to bake in the morning. The doubled rounds of dough would rest maybe an hour or an hour and a half.
ρɾσɱσʂɱ
Thank You, Kali! I have done for the first time the "dry method " fillo, filled with feta cheese. My dear husband loved it.
Wonderful! Try some other fillings too - www.kali-orexi.com.au/pites-greek-pies/
@@kaliorexi thank You !
Thanks for this. I will try my first phyllo dough later today.
Did it work? :-)
@@kaliorexi Yes and no. The dough turned out very thin and looked great, but when I baked it, it wasn’t crispy, except for the very top couple of layers. What did I do wrong?
@@chykchacan you email me at info@kali-orexi.com.au and then we can arrange a time to talk through it?
Love this method.
The wet or the dry? :-)
There is a third method: dry hand stretching. It is used in Austria and Germany for Strudel. The Strudel dough is pretty much identical to filo.
And then there is a cheat for beginners. Run the dough through an Italian pasta machine. Then press one of the long sides to the table surface or baking sheet with your fingertips and stretch the short side of the pasta strip. Works particularly well if you make a pie in a deep baking sheet. You end up with a thick rim on one side (where you anchored the dough) but that can be cut away and re-processed through the pasta roller.
Wonderful description - thank you! Yes you can also do a dry hand stretching technique that is almost like a pizza base making method - you can use your wrists and forearms to rotate a slightly rolled out sheet of fillo and enlarge it that way.
Quick google search will tell you filo is of turkish origin not greek but hey, if it’s not Greek they’ll make it Greek
A lot of countries use filo, doesn't necessary has to be Turkish.
Please rewatch the first minute of the video - "Fillo forms part of the culinary heritage of many people in this wondrous world, including the Greeks" 💗💗💗
The name filo (phonetic) or phyllo (transliteration) comes from Greek φύλλο 'leaf'. In Arabic, it is called ruqaq or ruqaqat; in the Maghreb, warqa (Arabic: ورقة) which is different from regular filo dough. In Turkish, it is called yufka 'thin'.
Yeah Filo is a Greek word 🙌🏼😂😂