Golden rustic phyllo from yellow wheat flour

Golden rustic phyllo from yellow wheat flour

Today we’re going to make an amazing yellow flour rustic pie, with a technique I haven’t shown you yet. It’s moderately difficult because you have to roll out the dough and that’s something that scares those who have never tried it but it’s not rocket science, it’s just a matter of practice. Anyway, whoever tries rolling out a phyllo sheet for the first time and realises it’s not that difficult after all, wants to do it again because it’s a therapeutic and highly-addictive process. For this recipe, we will need ten sheets but we will only stretch out five and I will explain why in the “preparation” section. That’s why I classify this technique as medium difficulty.

Choosing the right type of flour is very important when making phyllo. This is because each type gives us a different result, both technically and in terms of taste. Yellow flour is stronger than white flour. It gives us excellent phyllo for rustic pies that, while it’s more crumbly, it’s also quite firm and suitable for heavier fillings. The pie becomes thicker and this is because the dough is not as thin as the ones made with white flour. As a result, the pie becomes very filling and absolutely delicious.

Ingredients

For a baking pan with a diameter of 35 cm.

For the dough

For the spinach filling

For the leek filling

Also

Preparation

Prepare the filling first because it must be completely cool when  you put it in the pie

For the spinach filling

In a pot or pan, heat the oil and sauté the onion and leek. Add the spinach and stir gently until it wilts and loses its volume and liquids. Season with salt and pepper, turn off the heat and allow to cool. When cool, add the eggs, slightly beaten, just to have the yolk and white mixed together, and grate the feta cheese. Be careful with the salt because feta is salty.

For the leek filling

Peel and chop the leeks into small pieces. Heat the olive oil and sauté the leeks until they wilt and lose their volume and liquid. Season with salt and pepper, turn off the heat and allow to cool. As with the previous filling, when cool, add the beaten eggs and grate the feta cheese. Again, be careful with the salt because feta is salty.

For the dough

In a bowl or in the bowl of a mixer, mix the water, oil, vinegar and salt. Gradually add the flour and knead until the dough pulls away from the sides. The dough should be elastic and slightly sticky in your hands. Cover and let it rest for half an hour. After half an hour it will no longer be sticky.

The amount of flour is indicative. You may need a little more or a little less depending on its consistency, so add it gradually, especially towards the end.

How to assemble

Divide the dough into five pieces. Four should be the same size and the fifth should be a little smaller. With the help of some cornstarch, roll out each of the four sheets to twice the size of the pan. Grease the baking tray and spread the sheets, leaving the excess sheet spread out around the tray. Each time you spread a sheet of phyllo, drizzle it with olive oil. When the fourth sheet is placed, spread the filling.

I’m not giving you an exact measurement of oil because some people like their pies more oily and others like them drier. But whatever your preference, keep enough oil for the surface, to make the pie crispy and shiny.

Start closing the pie by folding the phyllo sheets that stick out.  Once you fold the first one, spread some olive oil over it and continue with the next two, oiling them as soon as you fold them.

Leave the last one unfolded, sticking out of the tray.

Roll out the last and smallest dough ball into a sheet slightly smaller than the baking tray and place it wrinkled over the pie.

Crimp the edges of the sheet that is now left sticking out and make a beautiful ring that closes the pie all around.

Brush the surface with a good amount of olive oil and cut it into pieces. Bake in a preheated oven at 200C until golden brown, for about an hour, but this depends on the oven.

Before putting it in the oven, wet your hand with water and sprinkle it all over the surface. This way, you’ll achieve the perfect crunchiness.

Enjoy!

Νanà…

 

Golden rustic phyllo from yellow wheat flour

Ingredients

For a baking pan with a diameter of 35 cm.

For the dough

  • 450 g yellow wheat flour
  • 250 ml water
  • 3 tbsp olive oil
  • 2 tbsp vinegar
  • 1 tsp salt

For the spinach filling

  • 2 tbsp of olive oil
  • 500 g spinach
  • 1 onion, finely chopped
  • 1 leek, white part only, finely chopped
  • 2 eggs
  • 250 g feta cheese
  • Salt and pepper

For the leek filling

  • 3 medium leeks
  • 2 tbsp olive oil
  • 2 eggs
  • 250 g feta cheese
  • Salt and pepper

Also

  • Olive oil to oil the baking tray, to sprinkle over the phyllo sheets and to spread over the top of the pie.
  • Cornstarch to stretch the dough

Preparation

Prepare the filling first because it must be completely cool when  you put it in the pie

For the spinach filling

In a pot or pan, heat the oil and sauté the onion and leek. Add the spinach and stir gently until it wilts and loses its volume and liquids. Season with salt and pepper, turn off the heat and allow to cool. When cool, add the eggs, slightly beaten, just to have the yolk and white mixed together, and grate the feta cheese. Be careful with the salt because feta is salty.

For the leek filling

Peel and chop the leeks into small pieces. Heat the olive oil and sauté the leeks until they wilt and lose their volume and liquid. Season with salt and pepper, turn off the heat and allow to cool. As with the previous filling, when cool, add the beaten eggs and grate the feta cheese. Again, be careful with the salt because feta is salty.

For the dough

In a bowl or in the bowl of a mixer, mix the water, oil, vinegar and salt. Gradually add the flour and knead until the dough pulls away from the sides. The dough should be elastic and slightly sticky in your hands. Cover and let it rest for half an hour. After half an hour it will no longer be sticky.

The amount of flour is indicative. You may need a little more or a little less depending on its consistency, so add it gradually, especially towards the end.

How to assemble

Divide the dough into five pieces. Four should be the same size and the fifth should be a little smaller. With the help of some cornstarch, roll out each of the four sheets to twice the size of the pan. Grease the baking tray and spread the sheets, leaving the excess sheet spread out around the tray. Each time you spread a sheet of phyllo, drizzle it with olive oil. When the fourth sheet is placed, spread the filling.

I’m not giving you an exact measurement of oil because some people like their pies more oily and others like them drier. But whatever your preference, keep enough oil for the surface, to make the pie crispy and shiny.

Start closing the pie by folding the phyllo sheets that stick out.  Once you fold the first one, spread some olive oil over it and continue with the next two, oiling them as soon as you fold them. Leave the last one unfolded, sticking out of the tray.

Roll out the last and smallest dough ball into a sheet slightly smaller than the baking tray and place it wrinkled over the pie. Crimp the edges of the sheet that is now left sticking out and make a beautiful ring that closes the pie all around.

Brush the surface with a good amount of olive oil and cut it into pieces. Bake in a preheated oven at 200C until golden brown, for about an hour, but this depends on the oven.

Before putting it in the oven, wet your hand with water and sprinkle it all over the surface. This way, you’ll achieve the perfect crunchiness.

 

 

 


Source: https://cookeatup.com/en/golden-rustic-phyllo-from-yellow-wheat-flour/

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