Homemade Phyllo Pastry

I am going to take a shot and roll my own Phyllo pastry today to make a tiropita (cheese pie). I usually just buy the store-bought stuff.

I remember walking into my old kitchen where I grew up over the years. Weekly I'd see my grandmother in there rolling her own phyllo. Her rolling pin didn't look like something you'd see out shopping. It looked more like a broom handle only a bit thicker and about the same length. She used it well when rolling out these very thin and large sheets.

Homemade Phyllo Pastry


4-5 Cups of All-purpose Flour (use the good stuff)
2 Tsp. of Salt
2 Tbsp. Olive Oil
2 Tsp. Baking Powder
1 to 1.5 Cups of Water
Extra Flour for dusting
(some use Corn Starch for Dusting too)

Dust a bowl or baking pan with flour and put it off to the side.

Sift together the flour, baking powder and salt  in a nice big bowl.
Make a well in the middle of the dry stuff and add some water slowly. Work it!
(Don't be shy to add more water if you need it)
Once you have a nice consistency, shape it into balls. Shape 1 ball per phyllo sheet.
(Make sure you dust each individual ball)
Put these balls back in a bowl and cover them with a damp cloth and let sit for 1-2 hours to rise.

Once these have risen, you can roll out your phyllo with a rolling pin. Make sure you ALWAYS dust the rolling pin, dough and area with a little flour or cornstarch. One ball per sheet of phyllo don't forget.

Roll them fairly thin (but not so thin they'll break). You're not making pizza.

Once you've rolled out a few of these you're on your way!

Now go make a spanakopita or something!