phyllo pastry

How to make filo dough

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How to make homemade filo (phyllo) pastry

5 from 1 vote
Recipe by Me To Mati #passionfood Course: Baking, Desserts, PastryCuisine: GreekDifficulty: Medium
Prep time



Filo or phyllo (Greek: φύλλο “leaf”) is a very thin dough used for making pastries.


  • 1 kg plain flour

  • 1 teaspoon salt

  • 3 tablespoons olive oil

  • juice of 1 lemon

  • zest of 1 lemon (optional)

  • 1 cup lukewarm water

  • ½ cup of soda water


  • Sift plain flour into a large bowl and add 1 teaspoon of salt into the flour mixture.
  • Mix flour and salt ingredients. how to make pastry
  • Combine lemon and soda water into the flour mixture (zest of 1 lemon optional) and mix ingredients.
  • Slowly add lukewarm water to the mixture whilst mixing and kneading ingredients/dough until dough begins to come together.
  • Rest the dough for 15 minutes, covering the bowl with a kitchen towel. Once the dough has rested – the dough should be elastic in texture.
  • Roll out dough, cutting into equal portions (approx. 5 cm wide – 6 pieces), rolling out each portion in flour and returning to bowl dusting tops of dough with flour.
  • Allow dough to rest for a further 10 minutes, covering the bowl with a towel.
  • Roll out individual dough pieces, flattening out into a flat round shape (for each dough piece). homemade filo pastry
  • Grease pan with olive oil.
  • Place each dough piece in pan, applying olive oil to the top of each piece of dough.
  • Allow dough to rest for 10 minutes before use.

Recipe Video


  • The dough should be elastic in texture.
  • The dough should be easy to pull/stretch and the dough should be thin.

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