Bakery-Style Phyllo Pastry
- flour - 2 lb (1 kg)
- water - 2 1/5 cups (550 ml) cold
- salt - 1 4/5 tbsp (28 g)
- butter - 2/5 cup (100 g)
- FOR THE STUFFING
- eggs - 6
- feta cheese - 10.5 oz (300 g)
- oil - for smearing
Knead a smooth and firm dough of the first 4 products, let it rest for 10-15 minutes. Divide it into 10 balls and grease them lightly on top. Leave them to rest for 10 minutes as well. In the center of each ball, put a pat of butter, kneading the dough with your hands.
Place a second ball on top and pinch the edges together well. Leave it to rest for 20 minutes. Roll out each ball (5 in total) onto a greased surface. Toss it several times over your head with your hands, the same way you may have seen pizza chefs do it.
If you cannot do it that way, just stretch out the dough until you get an almost transparent sheet. Spray thus prepared sheets with oil, and if the edges are thick - remove them. Fold the 4 corners toward the middle to form rectangles.
Distribute the filling of crumbled feta cheese and eggs and fold in 2. Bake thus prepared phyllo pastries in a moderate oven until they get a nice tan.