the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."



Filo Dough (Phyllo)

You can buy the filo dough in the frozen section at your store or we can make it the old fashion way. If you are using the frozen filo remove the filo dough from the freezer and let defrost in its bag at room temperature.

Remember to keep the phyllo covered to prevent it from drying out during use. And when making the pie and using the frozen filo use about 10 sheets for the bottom and 10 for the top. I just divide the dough in half.

5 cups of plain white flour
5 spoonful of oil
2-1/2 cups of water
Pinch of salt
2 spoonfuls of vinegar

Keep back part of the flour for flouring the pastry board on which the pastry will be rolled out and with the rest of the flour combine the oil and add the salt along with the vinegar and water. Knead well and form dough into a ball. Allow the dough to stand for about 1 hour in a cool place. On a very well floured surface roll out the dough into a flat sheet as thin as desired. You can use this dough for all of your pies.


Copyright © Judy McCann, 1998-2006



Greek Cookbooks