Super Easy Homemade Phyllo Dough Recipe For Beginners!

Super Easy Homemade Phyllo Dough Recipe For Beginners!

I'm no expert at making phyllo dough, but the good news is, despite that, I still managed to achieve some fairly excellent results, and suspect you will as well. And it's way more fun than buying it frozen from the store.

There is nothing better than a homemade pie, made with homemade phyllo dough! Phyllo or filo pastry, which means leaf or sheet in Greek, refers to the pastry that is wrapped around savory and sweet pies and comes in many regional variations!

Filo pastry (phyllo dough) is somewhat difficult to make at home, with only the very best cooks attempting to make their own and the rest simply buying a ready made version. This is because a slight variation in the measure of water you add can ruin the stuff. But as you know there is nothing better than homemade and to make sure you succeed on your very first attempt. Come on let’s have a try.

Follow my no fail step-by-step easy homemade phyllo dough recipe!


300g all-purpose flour (10.5 ounces)

5 tbsps olive oil

1 tbsp red wine vinegar/2 teaspoons white wine vinegar

1 tsp salt

130–150g water ¾ cup warm water (110 degrees F/43 degrees C)

Starch Mixture: For kneading and rolling

½ cup cornstarch

2 tablespoons all-purpose flour



In a large mixing bowl add the flour and salt, make a well in the centre and pour in the vinegar and drizzle in olive oil. Using a dough hook mix to combine the ingredients for 10-15 seconds. (Tip: The vinegar helps the dough to become crispy.)

Depending on the kind of flour, the weather, the humidity and various factors, the dough may need a little bit more or less water than this recipe calls for. The secret to make the perfect homemade phyllo is the amount of water you will use; a few more drops may have a huge impact. If the weather is warm outside the recipe will be perfect without adding extra drops of water into it because as you keep the dough to gather and soften for a while I will be soft and smooth than in cold climatic conditions. So please note to watch out the water content carefully.


Start by adding 130g of water at first (1/2 a cup) and mix, until the flour absorbs the water; after mixing for a while, the dough should become an elastic ball. The perfect dough should be soft, malleable and smooth. If the dough is still crumbled, then you need to add a little bit more water. Add a few drops of water and mix for a while; check out the consistency of your dough and add a few more drops of water, if needed. In case you added more water than needed, the dough will become sticky. Don’t worry, you can fix that by adding some more flour (add 1/2 tsp at first, mix and check again). When you see the dough nice and smooth, non-sticky the consistency of your dough is all perfect.


Now cut the dough in balls (slightly larger then a golf ball, approx. 80gr each, depending on size of the tray), coat lightly with olive oil, wrap with some plastic wrap and let the dough rest for 45-60 minutes. This is essential, so that the dough softens and you can roll it easily.


Place one ball of dough on a floured surface coat your rolling pin with some flour mix. Make a circle of dough with your hands. Now you are ready roll! Ensure that your dough has plenty of flour to prevent it from sticking to the working surface or the rolling pin.


Use a rolling pin to roll out the dough, until it becomes a very thin round sheet; the thinner, the better. At first, roll out a few times, turning the dough every once in a while, to keep the circle even and the dough from sticking to the surface. Gently roll the edge of the dough over the rolling pin and roll the dough around the pin. Place your hands in the center of the rolling pin and as you roll, move them out to the sides so that both the rolling pin and your hands are working to spread and thin the dough. Unroll, turn a half turn and repeat. Continue rolling making the dough thinner and thinner each time. Move your hands from the center to the sides to keep even pressure and help in spreading and thinning the dough. The thickness of the phyllo dough depends on what you will be using it for. If you are making a spinach pie, then the dough is rolled out a little bit thicker than if you are making a feta cheese pie.


This recipe is the ideal for beginners, as the dough stretches out really easily. The most important thing is to stretch the dough as thin as possible. Don’t worry if it breaks, creating holes, it will still taste delicious! Repeat with the remaining balls of dough.


When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap in plastic wrap. Refrigerate.

Try this super easy phyllo dough recipe and enjoy having it in variety of ways.