In our March/April 2012 issue, Alexis Adams wrote about hortopita, the savory pie related made with layers of homemade phyllo, wild greens, aromatic herbs such as dill and parsley, and touloumotiri, a rustic cheese made from both goat’s and sheep’s milk, considered the mother of feta. Learn how to make phyllo dough, which serves as a crust for traditional hortopita, below.
Phyllo Dough Recipe
INGREDIENTS
- 4½ cups all-purpose flour
- 1 tsp kosher salt
- 1¾ cups warm water, as needed
- ¼ cup olive oil, plus extra for brushing the layers of dough
- 2 tbsp red wine vinegar
EQUIPMENT
- Rolling pin, the longer the better
- Pastry brush
MAKE IT
- Mix 4 cups of flour and the salt in a mixing bowl; make a well in the center.
- Add 1½ cups of water, the olive oil, and the vinegar. Work the flour into the liquid with a fork until a scrappy, floury dough begins to form.
- Turn the dough mixture out onto a floured surface and knead with oiled hands until silky and smooth, adding a little more flour or water if necessary.
- Divide into six balls, cover with a damp dish towel, and let the dough rest at room temperature for at least one hour.
- Roll the balls out into 13-inch-by-17-inch rectangular sheets about 1/16th-inch thick.
Now that you’ve made the phyllo dough, it’s time to learn how to make hortopita. Read the full article and find the recipe.
