Filo pastry, known for its paper-thin, flaky layers and crisp texture, is a versatile ingredient used in both sweet and savoury dishes across many cultures. Although widely available in UK supermarkets, making filo pastry at home can be a satisfying and surprisingly achievable culinary task. It requires patience, attention to detail, and the right technique, but the results are delicate sheets that are more flavorful and fresher than anything store-bought. Whether you plan to use it for spanakopita, baklava, or savoury pies, homemade filo pastry adds an extra layer of authenticity and satisfaction to your dish.
What Is Filo Pastry?
Understanding Filo Dough
Filo, also spelled phyllo, is a very thin unleavened dough commonly used in Middle Eastern, Greek, and Balkan cuisines. When layered and baked, it produces a flaky, crisp texture that’s perfect for pastries. Unlike puff pastry, filo does not puff during baking as it lacks butter layers. Instead, its signature crunch comes from layering multiple sheets brushed with butter or oil.
Uses of Filo Pastry
- Sweet treats like baklava or apple strudel
- Savoury pies such as spanakopita or börek
- Appetisers like cheese triangles or mini tarts
Ingredients for Homemade Filo Pastry (UK Measurement)
Making filo at home involves basic pantry ingredients and a few tools. The key is to roll the dough as thinly as possible without tearing it. Here’s what you’ll need:
- 250g plain flour
- 1/2 tsp fine salt
- 1 tbsp white vinegar or lemon juice
- 2 tbsp olive oil or vegetable oil
- 130-150ml warm water (as needed)
- Cornflour (cornstarch) for dusting
Optional Equipment
- Stand mixer with dough hook (optional, can be done by hand)
- Rolling pin or long dowel (Turkish-style oklava for best results)
- Clean work surface or large board for rolling
Step-by-Step Instructions
Step 1: Make the Dough
In a large mixing bowl, combine plain flour and salt. Make a well in the centre and add the vinegar and olive oil. Gradually pour in warm water while mixing until the dough begins to come together. Knead for 8-10 minutes by hand or 5-6 minutes in a stand mixer until you have a smooth, elastic dough. It should be soft but not sticky.
Step 2: Rest the Dough
Cover the dough with cling film or a damp cloth and let it rest at room temperature for at least 1 hour. Resting helps the gluten relax, making it easier to roll the dough very thin.
Step 3: Divide and Shape
After resting, divide the dough into small balls (about 8-10 depending on the size of your dish). Lightly dust each ball with cornflour to prevent sticking.
Step 4: Roll Out the Dough
On a lightly floured surface, roll each ball into a very thin sheet. Start with a regular rolling pin or use an oklava to roll the dough evenly in all directions. The sheet should be thin enough to see through, ideally no thicker than a sheet of paper. Take your time to roll gently and evenly to avoid tears.
Step 5: Layering with Cornflour
As you roll out each sheet, dust it lightly with cornflour and stack them on top of each other. This prevents sticking and allows you to layer them easily when constructing your final dish.
Step 6: Use or Store the Filo
Use the filo pastry immediately for your chosen recipe. If not using right away, you can wrap the sheets tightly in cling film and refrigerate for up to 2 days. To freeze, separate each sheet with parchment paper and wrap securely before placing in a freezer bag. Frozen filo will keep for up to 2 months.
Tips for Success
- Patience is key: Take your time with rolling; rushing may cause tearing.
- Resting matters: Don’t skip the resting time; it makes the dough easier to stretch.
- Dusting prevents sticking: Always use cornflour or plain flour between sheets to keep them from clumping together.
- Roll on a large surface: A spacious, clean countertop is ideal for rolling long, thin sheets.
- Use a soft brush: When layering in recipes, gently brush melted butter or oil between sheets for flakiness.
Common Problems and Fixes
Dough Keeps Tearing
If your filo tears while rolling, it could be due to insufficient resting time or rolling too aggressively. Let the dough rest longer and roll more gently using a light hand.
Dough Is Too Sticky
Add a small amount of flour while kneading. You want a soft, pliable dough not too dry and not overly sticky.
Too Thick
Continue rolling with light pressure and even strokes. Rolling in one direction at a time can help get even thinness without breaking the dough.
Recipe Ideas for Homemade Filo
Spanakopita (Greek Spinach Pie)
Layer filo sheets with a filling of spinach, feta cheese, herbs, and eggs. Bake until golden and crisp.
Baklava
Layer filo with chopped nuts and cinnamon, bake, and pour over sweet syrup made with sugar, lemon juice, and honey.
Cheese Rolls
Roll feta or cream cheese in small rectangles of filo, brush with butter, and bake for an easy appetiser.
Apple Strudel
Wrap a spiced apple filling in filo sheets, brush with butter, and bake until crisp and flaky.
Making filo pastry at home in the UK is not only possible but also deeply rewarding. With a few simple ingredients, some time, and a gentle hand, you can craft delicate, whisper-thin sheets perfect for both sweet and savoury dishes. Mastering the rolling technique is the most challenging part, but once you get the hang of it, homemade filo pastry can elevate any recipe you choose to make. Whether you’re preparing a festive baklava or a hearty spinach pie, this traditional dough adds a delicious, flaky finish to every bite. Give it a try and bring a handmade touch to your kitchen creations.