Classic Greek Phyllo Dough (Diane Kochilas)
http://www.youtube.com/watch?v=t1ZU2wYnWVM
1. Sift flour and salt into a bowl. Make a well in the center and add water, olive oil, and ouzo or vinegar or lemon juice. Stir with a fork until all ingredients are well combined. Turn out dough onto a lightly floured surface. Knead and fold using your palms not your fingers until a smooth, silky and elastic dough is formed, about 10 to 12 minutes. Add more flour during kneading, if necessary.
2. Roll the ball of dough in olive oil inside an oiled bowl. Cover and let rest at room temperature at least 1 hour before using.
3. To roll, divide into two equal balls (unless stated otherwise in recipe). Keep dough balls covered. Using a rolling pin or thin dowel and working on a lightly floured surface, roll open the first ball of dough to a thin, usually 12-inch circle (a 20-inch circle for double the pastry). Brush the entire surface generously with olive oil.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 199 | ||
Calories from Fat: 34 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.9mg | 0 % | |
Potassium 49.9mg | 1 % | |
Total Carbohydrate 35.6g | 10 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 34.3g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 199
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