I don’t know about you, but every time I go to Costco, I have a tough time passing up certain things. Spanikopita is one of them! Also known as spinach pie, Spanikopita is made with phyllo pastry dough, and I’m a sucker for it.
But here’s the thing: part of what I’ve discovered on my milling journey is that my body just doesn’t tolerate store-bought flour products. If I indulge, I pay for it with five days of digestive torture (I’ll spare you the details). So, cheating for a box of deliciousness? Definitely not worth it.
This realization inspired me to try making phyllo dough from scratch with freshly milled flour—and let me tell you, it was a game-changer. Not only does it taste better, but it feels so rewarding to know I can enjoy classics like Spanikopita without sacrificing how I feel afterward.
Last month, a visit to my Greek friend’s office brought even more inspiration. Over dinner, I discovered Tyropita—think cheese puffs made with phyllo dough. I didn’t dare touch it at the time (energy was a must for my drive home), but the taste stayed on my mind. When my friend revealed they used store-bought phyllo for the dish, I thought, “Why not try making it fresh—and better?”
Today, I’m sharing my recipe for fresh-milled phyllo dough. Whether you’re making Baklava, Tyropita, or my personal favorite, Spanikopita, this method will give you a flavorful, healthier alternative to store-bought dough.
What Makes Fresh-Milled Phyllo Dough Unique?
While there are countless phyllo dough recipes out there, none (that I’ve found) use fresh-milled flour. It’s no small feat to work with freshly milled grains in a recipe this delicate, but the payoff is huge. The combination of hard wheat and durum wheat creates the perfect balance of elasticity and strength.
The process I’ve developed captures the best parts of traditional phyllo-making while simplifying some of the more labor-intensive steps. One of my secret weapons? A pasta roller machine. By running the dough through the roller, you can achieve ultra-thin, consistent layers without breaking a sweat.
Here’s what you’ll need to get started:
Ingredients for Fresh-Milled Phyllo Dough
To make this recipe, you’ll need just a few pantry staples and freshly milled grains. The combination of hard wheat and durum wheat provides the perfect elasticity and strength for thin, pliable sheets of dough.
Ingredients:
- 300g hard wheat flour
- 50g durum wheat flour
- 50g extra virgin olive oil
- 15g white wine vinegar (or distilled vinegar)
- 9g sea salt
- 9g baking powder
- 207g water
Why These Ingredients Work:
- Hard wheat flour creates a strong gluten network, essential for elasticity.
- Durum wheat flour adds structure and prevents tearing when rolling thin.
- Olive oil and vinegar keep the dough tender and pliable.
- Baking powder provides just a touch of lift, making the layers more delicate.
Mastering the Method: Step-by-Step Instructions
This recipe is designed to make phyllo dough approachable for home bakers—especially with the help of a pasta roller machine. Here’s how to do it:
- Mix the Dough:
Combine all ingredients in the bowl of a stand mixer fitted with a dough hook. Mix for 5 minutes on medium speed until the dough comes together and forms a smooth, elastic ball. If the dough feels too sticky, add a sprinkle of flour; if it’s too dry, add a teaspoon of water at a time. - Let It Rest:
Wrap the dough in plastic wrap and let it rest at room temperature for at least one hour. This step is essential to relax the gluten, making the dough easier to roll out. - Divide and Roll:
Divide the rested dough into small portions, about 20-25g each, and roll them into balls. Keep the portions covered with plastic wrap or a damp towel to prevent them from drying out. - Use a Pasta Roller:
Flatten one portion of dough and feed it through a pasta roller machine, starting at the widest setting. Gradually decrease the thickness setting with each pass until the sheet is paper-thin. - Prevent Sticking:
Lightly dust each rolled sheet with organic cornstarch or fresh-milled rye flour before stacking. This prevents the layers from sticking together, making them easier to handle during assembly. - Stack and Final Roll:
Once all the sheets are rolled and dusted, stack them together. Roll out the stacked sheets by hand one final time to create ultra-thin, delicate layers that mimic traditional phyllo dough.
Pro Tip: Keep any dough you’re not immediately working with covered to prevent it from drying out.
Why You Should Try This Fresh-Milled Phyllo Dough Recipe
Making phyllo dough from scratch might sound intimidating, but trust me—it’s more approachable than you think, especially with this method. Using a pasta roller simplifies the process, helping you achieve professional-quality layers without hours of frustration.
The best part? This fresh-milled version brings a level of flavor and texture that simply can’t be matched by store-bought dough. Each bite bursts with the natural richness of whole grains, complemented by the buttery flakiness we all love in phyllo recipes.
“Homemade phyllo dough feels like a labor of love, but with the right tools and this recipe, it’s entirely achievable—and so worth it!”
Whether you’re a seasoned baker or just starting out, this recipe empowers you to create something extraordinary from scratch. Once you try it, you’ll never want to go back to store-bought again.
Creative Ways to Use Fresh-Milled Phyllo Dough
This versatile dough can be the foundation for countless culinary creations. Here are some ideas to inspire you:
- Spanikopita: Your favorite savory spinach and feta pie gets a wholesome upgrade with this dough.
- Baklava: Indulge in layers of fresh-milled goodness drenched in honey and nuts.
- Tyropita: Try your hand at these Greek cheese puffs for a quick, flaky treat.
- Savory Hand Pies: Fill your phyllo with spiced meats, roasted vegetables, or creamy cheeses.
- Desserts: Experiment with fruit-filled turnovers or custard-based tarts for a sweet twist.
Keep an eye out for my upcoming Spanikopita recipe, where I’ll show you how this fresh-milled dough takes the classic dish to a whole new level!
Making fresh-milled phyllo dough is an experience that’s as rewarding as it is delicious. It’s a chance to elevate your baking, connect with wholesome ingredients, and create something truly special for your family and friends.
So, what are you waiting for? Give this recipe a try and let me know how it turns out! I’d love to hear about your creations—share your photos or feedback in the comments below or tag me on social media.
If you’re inspired to explore more, check out my other recipes featuring freshly milled flour. And don’t forget to come back soon for my Spanikopita recipe—you won’t want to miss it!
Fresh Milled Phyllo Dough
Equipment
- Mixer optional
- Pasta roller optional
Ingredients
- 250 g hard wheat
- 50 g durum Khorasan (Kamut) or Emmer would also work
- 50 g extra virgin olive oil
- 15 g vinegar wine vinegar or white distilled
- 9 g sea salt
- 9 g baking powder
- 207 g water room temp or warm
- ¼ cup corn starch or rye flour
Instructions
- Mill the flour of course, as fine as you can.
- Add all the ingredients EXCEPT the corn starch/rye flour to your mixing bowl.
- Knead the dough until the sides of the bowl are clean. A few minutes are all you'll need. I did five minutes.
- Let the dough rest for at least 1 HOUR for the dough to fully absorb the oil and liquid. Your dough should no longer be sticky. It should be nice and smooth, and easy to work with.
Rolling the Pastry
- Divide your dough into 12 equal sections, and use a rolling pin to flatten it enough to fit into the widest setting of your pasta roller.
- Put each section through the pasta roller at least two times, the second time placing the end that came out last into the roller first. This helps keep the stretch of the dough even. Be sure to use the knife edge of your hand to hold the dough, instead of holding it with your fingers to prevent holes and uneven stretching of the dough.
- Continue with each section of dough, moving the setting of your pasta rollers to the next setting (narrower each time). Do not skip settings to get done faster! Repeat passing the dough through for each section, just as you did in the last step.
- If the dough starts to stick to the rollers, be sure to lightly dust it with corn starch or rye flour. I did not need to use any at all with the pasta roller.
- Alternatively, you may do this by hand, taking each section of dough and rolling from the center towards the end of the dough in all four directions. Repeat for each dough piece until the layers are all PAPER thin. You should be able to see light through the dough like a very fine windowpane (as if making bread).
Layering the Phyllo
- Generously coat each piece dough with corn starch (or rye flour), placing the next layer on top. Gently use a rolling pin to roll the dough pile even thinner, being sure not to press hard. Start from the center of the dough, and roll toward the end. Start from the center of the dough again, and roll toward the opposite end.
- Turn the dough pile 90 degrees, and place your pin in the center of the dough, rolling towards the end. Place the pin back at the center of the dough again, gently rolling it towards the other end. You will have now stretched the dough pile in 4 directions, and each section should now be paper thin. If not, separate the layers, apply more cornstarch, and repeat these steps until they are PAPER thin.
- Alternatively, you may roll each section of dough as in the last two steps. Then generously dust it with corn starch (or rye flour), and repeat with the next section of dough. For some this is easier, especially if you are heavy-handed with your rolling pin.
Storing Phyllo Dough
- Place your pile of phyllo on a piece of parchment paper a few inches longer and wider than your dough, and cover it with another sheet of parchment paper of the same size. Fold the end of the parchment over the dough, and gently roll the parchment up without pressing on the dough at all.
- Carefully wrap the parchment in plastic wrap or beeswax wrap if you can use it without pressing into the dough at all.
- Store in the fridge for a few days, or the freezer for a few months.
Using the Phyllo Dough
- Defrost, if frozen, and let sit on the counter until the dough has come to room temperature so it doesn't crack while using it.
- Always keep your unused dough covered so it does not dry out.
- Each layer of dough should be lightly and gently brushed with either olive oil or melted butter. Place another layer on top and repeat for the desired number of layers.
Nutrition
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