Recipe of Speedy Greek phyllo pastry sheets for savoury pies, version 2

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, greek phyllo pastry sheets for savoury pies, version 2. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Greek phyllo pastry sheets for savoury pies, version 2 is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Greek phyllo pastry sheets for savoury pies, version 2 is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook greek phyllo pastry sheets for savoury pies, version 2 using 8 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Greek phyllo pastry sheets for savoury pies, version 2:

1. Take 550 g all purpose flour (plus more for kneading)
2. Get 1 tsp salt
3. Prepare 1 tsp sugar
4. Get 1 tsp baking powder
5. Get 2 tbsp vinegar
6. Prepare 4 tbsp olive oil or sunflower oil
7. Take 300 ml water warm
8. Make ready 150 g margarine butter melted or (for brushing)

Steps to make Greek phyllo pastry sheets for savoury pies, version 2:

1. In a bowl whisk flour, sugar, salt and the baking powder.
2. Add vinegar and water, all at once. Stir with a wooden spoon.
3. Add the olive oil and start mixing.
4. Turn the dough out onto a floured surface and knead for 15-20 min. The dough should now be soft and smooth.
5. Put the dough in a lightly greased bowl, cover it with a clean cotton towel and let it rest for 20 min.
6. Cut the dough in half. Cover the second piece of dough to avoid skin forming.
7. Take the other piece, flatten it a bit, sprinkle with flour and start rolling out a round sheet 50cm / 19.6" in diameter.
8. Brush with melted margarine.
9. With your finger, "draw" a circle-20cm / 8" in diameter-in the center of the sheet.
10. With a pizza cutter or a knife, cut the sheet into 8 pieces, starting from the circumference of the inner circle towards the outer edge of the sheet; it should look like the sun.
11. Fold the pieces towards the center, one above the other, creating layers.
12. Wrap it with food membrane and place it in the fridge for an hour to chill. Do the same for the other piece of dough.
13. After one hour, repeat the process once more for both pastry sheets.
14. The sheets are now ready for use, but the process can be repeated up to 5 times!
15. If you're going to use them the same day, put them in the fridge for 2-3 hours until firm. Otherwise, store them in the fridge maximum for a week or in the freezer up to 3 months.

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