Pulled Phyllo Pastry with Spinach

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"Give a like for this amazing phyllo pastry recipe before it cools because it deserves it."
Preparation60 min.
Cooking40 min.
Тotal100 min.
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  • flour - about 2 lb (1 kg)
  • salt - 1 tsp
  • water - 1 2/3 cups (400 ml)
  • vinegar - 1 tbsp
  • oil - 3 tbsp
  • for the filling
  • spinach - 14 oz (400 g)
  • eggs - 4
  • feta cheese - 10.5 oz (300 g)
  • oil - or lard or butter for smearing the dough, about 4/5 cup (200 ml)


Make a well in the flour and pour the rest of the ingredients in it. Knead a smooth, stretchy dough and divide it into 16 equal-sized parts. Cover them and leave them for 10 min. Take a dough ball, press it with your palms, smear it with oil and place another flattened one on top.

Placed thus, roll them out to the size of a small plate. Do this for all of them, then smear with oil, cover and leave them for 30 min. In the meantime, clean the spinach and saute it in 2 tbsp oil.

Take it out into a bowl, add the beaten eggs, crumbled feta cheese and stir. Once the dough has relaxed, take a pair of pitas with oiled hands and stretch it out. Put the stretched out sheet onto a covered counter. Pull on it again - placing a hard under the sheet and pulling outward.

Once the sheet has become thin enough and transparent, cut off the thick edges. Sprinkle with the stuffing and oil and roll it up into a roll using the cover. Place the sheet in an oiled oven dish and roll it up into a spiral.

Do this for the rest of the sheets, continuing the spiral with each subsequent one. Sprinkle with oil and bake in a preheated 356°F (180 °C) oven to a golden crisp. Once cooked, sprinkle it with cold water and cover with a towel for 10 min.

Source: Ralitsa Nikolaeva.


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