Traditional Greek Leek Pie with Homemade Phyllo Dough

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Our Greek Leek Pie, or Prasopita, employs an age-old Greek Macedonian phyllo dough rolling technique called “Method of the Sun.” This technique is a simplified, singular cut-and-roll process that yields flaky phyllo without having to roll countless layers of paper-thin, nearly transparent, sheets of dough. However, if homemade just isn’t in the cards, store-bought phyllo will work wonderfully here.

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Read Our Guide to Greek Leek Pie and Phyllo Dough:
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I was very frustrated with this dough. I followed step by step making the dough, oil it and refrigerate it but sadly when I baked it, I got a very dense heavy dough with no leaves. Do I need to ferment it in any stage of the recipe ? Please advise

rickytalmon