Boyar Phyllo Pastry

Fat BerthaFat BerthaNovice
"This phyllo pastry didn`t get its name accidentally. Its filling may seem plain but the taste demands respect."
Preparation25 min.
Cooking25 min.
Тotal50 min.
Be the first to cook this recipe
  • Views94
  • Views per month0
  • Views per week0
  • Rating4 out of 5


  • for the sheets
  • eggs - 5
  • salt - 1 tsp
  • vinegar - 1 tablespoon
  • flour - as necessary for a soft dough, which can be rolled
  • for the filling
  • feta cheese
  • butter
  • oil


Knead a smooth dough from the products for the sheets. Divide the dough into 14 equal balls. Let them rest for 30-40 minutes. Roll out each ball into a thin crust the size of the tray.

Put the first sheet in a greased tray and brush it with a little oil. Place another 2 sheets in the same way on top. After placing each oiled crust, sprinkle it with crumbled feta cheese.

Continue in this fashion until finished. Slice the pastry in a crisscross pattern and pour in a little melted butter. Put it to bake in a moderately heated oven at 392°F (200 °C) until browned.

After baking, remove it and pour on 3 4/5 cups (900 ml) of water to it. Leave it for a little while until it absorbs the water and put it back in the oven again at 482°F (250 °C).

Bake until it absorbs all the water and just the oil remains.


5 0
4 1
3 0
2 0
1 0
Give your rating:



Be the first to comment