Traditional Greek Phyllo dough
Miscellaneous Recipes

Traditional Greek Phyllo dough-Litsa!


This is a treasured recipe among the Greek ladies! Traditional Greek Phyllo dough a well-kept secret because every region of Greece has their own way of making it and they are so proud!

It’s a gift to be able to master the art and it requires time and work, something that the new generation of homemakers are not willing to invest.

The only thing we want is for the making of  Phyllo to continue to exist and to be passed on to the new crop of foodies, and not get lost and become a memory like so many other things have.

So, I would like to encourage you to try and make it at least once and you will realize how easy it is!

Also, mothers, try and teach your daughters and sons how to make it, this way it will survive the test of time!

Start young before they say “I don’t like to cook”

We want them to get involved and learn from your chest of treasured recipes, the ones you know by heart, the ones that there is no recipe, just a little bit of this and a little bit of that! And that is how mothers pass down their recipes to girls of the family!

Traditional Greek Phyllo is delicious, nothing compares!

You will need.

Traditional Greek Phyllo dough
Traditional Greek Phyllo dough

4 cups flour

1 tsp salt

1 1/3 cups tepid water room temperature

¼ cup olive oil

2 tbsp white vinegar, or lemon juice, something with acid it makes for the perfect phyllo.

What to do

In a mixer bowl add the flour with salt and start working with the paddle.

Add the oil and work a minute or two, add the water and vinegar and continue working the dough until it becomes a ball and separates from the wall of your mixer bowl.

Remove the dough and knead a few minutes, cover with plastic wrap and let it rest in the refrigerator for about one hour.

Bring it to room temperature and cut in six pieces.

Here is what I love to do, open with your hands 1 round piece and spread some butter, open another one and place it on top of the first one, spread some butter and you place the third one on top.

Flour the surface that you are going to use, and the 3 little phyla, and start to open them.

The way you are opening your Phyllo is very smart and time-saving.

 With one effort you open 3 phyla at once.

When it bakes it separates and you have 3  Phyla for your spanakopita or what you like to use the phyllo for.

But if you feel uncomfortable, please make them one at a time!

 Remember to place your Phyllo in a buttered pan before baking!

Your traditional Greek Phyllo dough is ready to be enjoyed.

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