Filo dough

4 servings

130 minutes

Filo dough is the thinnest, almost transparent layers of dough that serve as the base for many Greek and Mediterranean dishes. Its history traces back to ancient Greece, where bakers learned to roll dough to incredible thinness. This dough has a neutral flavor but becomes crispy and airy when baked, perfectly complementing sweet and savory fillings. Due to its versatility, it is used to make traditional dishes like baklava, tiropita, and strudels. When working with filo dough, patience and care are essential as its elasticity allows stretching layers to paper-thin thickness. This type of dough transforms ordinary ingredients into exquisite dishes, revealing the delicate flavor and texture of each layer.

Energy value per serving

• Calories: 802.8
• Proteins: 15.6g
• Fats: 27g
• Carbohydrates: 126.6g

Ingredients

• Wheat flour: 4.5 glass
• Salt: 1 tsp
• Water: 1.5 glass
• Olive oil: 5 tbsp
• Lemon juice: 1.5 tbsp

Cooking steps

1. In a bowl, mix flour and salt. Gradually add water mixed with lemon juice, knead well, and then incorporate olive oil. Knead again, wrap in plastic wrap, and refrigerate for 2 hours.

   Required ingredients:

   • Wheat flour: 4.5 glasss
   • Salt: 1 teaspoon
   • Water: 1.5 glass
   • Lemon juice: 1.5 tablespoon
   • Olive oil: 5 tablespoon

2. Take the dough out of the refrigerator, let it sit at room temperature for a while, and divide it into several small pieces.

3. Then, carefully stretch the dough in different directions with your hands (the dough should not tear) to a thickness of paper.