Greek Food, Cooking and Recipe Community

Tips for working with phyllo?

1 - 3 of 3 Posts
xmelissaa

xmelissaa

Active member
I'm planning to make some traditional Greek dishes and I've decided to tackle working with phyllo dough for the first time. I've heard it's quite delicate and can be tricky to handle, so I was hoping to get some advice from those of you with experience.

What are the best tips for keeping the phyllo sheets from tearing? Should I work with them straight out of the fridge, or let them come to room temperature first? Any recommendations for the best brands to buy or tips for homemade phyllo? Also, how do you keep the dough from drying out while you're working with it?

I’m aiming to make spanakopita and baklava, so any specific tips for these recipes would be greatly appreciated.
 
  • Like
Reactions: Voula
xmelissaa said:
I'm planning to make some traditional Greek dishes and I've decided to tackle working with phyllo dough for the first time. I've heard it's quite delicate and can be tricky to handle, so I was hoping to get some advice from those of you with experience.

What are the best tips for keeping the phyllo sheets from tearing? Should I work with them straight out of the fridge, or let them come to room temperature first? Any recommendations for the best brands to buy or tips for homemade phyllo? Also, how do you keep the dough from drying out while you're working with it?

I’m aiming to make spanakopita and baklava, so any specific tips for these recipes would be greatly appreciated.
Click to expand...
Hi! Working with phyllo dough can be intimidating, but it's not complicated. There are a few things to keep in mind. First of all, if they're frozen, thaw according to the instructions on the package. Then you can work with them straight away. Since they're delicate and can dry out quickly, you need to keep them damp. When working with a phyllo sheet, make sure the other sheets are covered with a slightly damp cloth, not wet. I also found that working as quickly as possible helps, too. When I make my Bougatsa , Galaktoboureko, or Saragli, I try to work as fast as I can so they don't dry out. This also helps prevent the sheets from tearing. If, however, a sheet rips, I just use another piece of dough to cover it up as this will bind together once baked. Hope this helps! ?
 
  • Like
Reactions: k_tsoukalas
I agree, it can be intimidating, but with some tips, you'll do great! First, always let the phyllo come to room temperature before using it; this makes it more pliable. Keep the sheets covered with a damp towel to prevent them from drying out.

Work quickly but gently to avoid tearing. If a sheet tears, don't worry; just patch it up with another piece. For brands, I recommend Apollo or Kontos. For spanakopita and baklava, brush each layer generously with melted butter or oil to keep them moist and add flavor.

These tips should help a lot!
 
  • Like
Reactions: Voula
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top