Heropioto Fileo Me Plasti (Greek Fileo Pastry) Recipé

Instructions

1. Put the flour and salt in a bowl, make a effectively within the centre and pour within the olive oil and vinegar. Start including the lukewarm water a bit of at a time and blend with both a spoon or your arms till it resembles a mushy dough. You might not want all of the water or you might want extra.
2. Tip the dough onto a flippantly floured bench and knead flippantly till easy, about 6 minutes. Place it again into the bowl and canopy with a tea towel (dish towel). Let it relaxation when you make the filling on your recipe (akin to kremmydopitaa caramelised onion and feta pie).
3. Lightly brush a 36 cm (14 in) spherical baking tin with olive oil and put aside.
4. Place the dough again in your bench and divide into six equal balls. Take one ball of dough and roll it out to the scale of a spherical dinner plate. Brush with some olive oil and put aside. Roll out one other piece of dough to the identical measurement and place it on high of the oiled piece, then brush the highest of it with oil. Repeat with one other piece of dough so you could have three oiled rounds; these three balls of dough will roll out into one massive filo sheet. Repeat with the three remaining balls of dough so you could have two layered rounds of dough able to roll out.
5. Using a skinny rolling pin known as a plasti, which is about 2 cm (¾ in) in diameter (in the event you don’t have a plasti then a daily rolling pin will do, however the nearer to this measurement the higher), roll out one layered pile of rounds to the scale of the baking tin plus a bit further, ensuring you could have sufficient to cowl the perimeters as effectively. Place this into your oiled tin.
6. Pour within the filling and unfold evenly.
7. Repeat the rolling of the pastry with the remaining layered pile of dough rounds and use this skinny piece to cowl the filling. Fold the sides of the underside pastry layer excessive layer, twisting or pinching the sides collectively to seal the filling inside. Brush the highest with olive oil and bake for about 1 hour or till it’s crispy and golden.
8. Allow to chill, lower into items and serve.

Notes

• Filo performs a significant function within the conventional dishes of northern Greece. It is utilized in many savoury pies (pites) full of cheese, meat or greens, and in sweets akin to the favored baklava, a wealthy dessert fabricated from layered filo, nuts and honey. It is an on a regular basis staple in addition to a meals for festivals and celebrations in regional delicacies. The course of of constructing filo is commonly an exercise involving members of the family and mates, reinforcing social bonds. My most treasured recollections of constructing filo are with my mom in her kitchen.
• This file recipe makes a versatile pastry that works effectively for savoury pies. Store-bought filo (normally out there frozen) is thinner and drier, so it turns into tremendous crispy when baked. It is ideal for sweets like saragli [Greek rolled baklava] the place you’re after a crunchier texture. However, if you’re in need of time, you may also use store-bought filo for savoury pies.