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How To Make Your Own Greek Filo (Phylo) Pastry
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symposio
Calificación: 4.0
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%20pastry.%20You%20can%20buy%20this%20from%20the%20shops,%20but%20it's%20so%20much%20better%20if%20you%20can%20make%20it%20yourself.%20So%20in%20this%20post%20you%20can%20see%20how%20to%20do%20this.%20I've%20used%20the%20example%20of%20spinach%20pie%20(spanakopita)%20here,%20but%20the%20process%20applies%20for%20any%20other%20type%20of%20pie.%20You%20can%20see%20the%20full%20recipe%20for%20spinach%20pie%20here.%3C/p%3E%3Cp%3EIngredients%20for%20dough%3C/p%3E%3Cp%3EThen%20knead%20it%20lengthwise%20on%20a%20flat%20surface%20(see%20below)%3C/p%3E%3Cp%3EDivide%20the%20dough%20into%206%20balls%20of%20equal%20size.%20Cover%20them%20with%20cling%20film%20or%20plastic%20seal%20bag%20(see%20below)%20and%20let%20them%20rest%20on%20a%20lightly%20floured%20surface%20for%201%20hour.%20You%20can%20prepare%20the%20filling%20for%20your%20pie%20in%20the%20meantime.%3C/p%3E%3Cp%3EWhen%20the%201%20hour%20has%20passed%20take%203%20of%20the%20balls%20and,%20using%20a%20wooden%20rolling%20pin,%20open%20them%20into%20flat%20circles%2015%20cm%20in%20diameter.%20Lightly%20brush%20the%20first%20%E2%80%98filo%E2%80%99%20with%20olive%20oil%20and%20place%20the%20second%20one%20on%20top%20of%20it.%20Lightly%20brush%20this%20one%20with%20olive%20oil%20and%20then%20place%20the%20third%20filo%20on%20top.%20Sprinkle%20flour%20on%20top.%3C/p%3E%3Cp%3EWith%20a%20rolling%20pin%20open%20out%20the%20dough%20with%20the%203%20filos%20until%20you%20have%20a%20large%20circle%20enough%20to%20fill%20a%20medium%20size%20oven%20dish%20and%20cover%20the%20edge.%3C/p%3E%3Cp%3EBrush%20the%20oven%20dish%20with%20olive%20oil%20and%20place%20the%20dough%20in%20it,%20covering%20the%20edge.%20Take%20another%20ball%20of%20dough%20and%20with%20a%20little%20flour%20and%20the%20use%20of%20the%20rolling%20pin,%20open%20it%20out%20into%20a%20circle%20which%20is%20the%20same%20size%20as%20the%20oven%20dish,%20but%20not%20including%20the%20edge.%20Place%20this%20in%20the%20oven%20dish%20on%20top%20of%20the%20first%20layer.%3C/p%3E%3Cp%3ENow%20spread%20the%20filling%20(in%20this%20case%20the%20spinach%20mixture)%20evenly%20on%20top%20of%20these%20layers.%20Take%20another%20ball%20of%20dough%20and%20again%20open%20it%20out%20to%20the%20size%20of%20the%20oven%20dish.%20Place%20it%20on%20top%20of%20the%20filling%20and%20brush%20with%20olive%20oil.%20Take%20the%20final%20ball%20of%20dough%20and%20open%20it%20out%20to%20the%20size%20of%20the%20oven%20dish%20plus%20enough%20to%20cover%20the%20edge.%20Place%20it%20on%20top%20of%20the%20others%20and%20join%20the%20extra%20at%20the%20edge%20with%20the%20edge%20from%20the%20bottom%20layer,%20using%20olive%20oil%20so%20that%20the%20edge%20of%20the%20whole%20pie%20is%20nicely%20sealed.%20Brush%20the%20top%20of%20the%20pie%20with%20olive%20oil.%3C/p%3E%3Cp%3ELightly%20cut%20the%20whole%20pie%20into%20square%20portions,%20but%20without%20cutting%20down%20to%20the%20bottom.%20Brush%20the%20pie%20with%20the%20egg%20wash.%3C/p%3E%3Cp%3EYour%20pie%20is%20now%20ready%20to%20go%20in%20the%20oven.%20In%20the%20case%20of%20the%20spinach%20pie,%20a%20preheated%20oven%20at%20180%20degrees%20Celsius%20for%20about%201%20hour,%20until%20it%20has%20a%20nice%20golden%20brown%20colour.%3C/p%3E){kind=link}