Ingredients:

• 4 cups of flour
• 1 teaspoon salt
• 330 ml soda water
• 1/3 cup vegetable oil
• 3 tablespoons vinegar
• Butter at room temperature (about 150 grams)

Directions

Attach the special dough attachment on the mixer.

In the mixer bowl put the flour and the oil and start stirring.

Add the salt, vinegar and water gradually. We know that the dough is ready when we see that it does not stick on the bowl. Stop the mixer and if the dough does not stick on your fingers it is ready. If it does, add some more flour until ready.

Cover the dough with a cling film and leave it to rest for 30 minutes. Otherwise knead by hand, following same procedure).

To roll out the dough, flour your working surface and divide the dough in ten pieces. To make two phyllo sheets, the six pieces will be used for the one placed below and the other four for the smaller one on top of the  pie.

Using the pasta machine roll out phyllo starting from number 1 and continue rolling making a thin phyllo. If your pasta machine is numbered from 1 – 6 stop at number 4. If it is from 1 – 8, stop at number 6. On each phyllo you roll out, spread butter with a knife or with the back of a spoon.

Fold the phyllo about 20 centimetres long and again whenever folding put a thin layer of butter. Continue with the remaining dough and when finished, fold it in cling film and place in refrigerator for 1 hour. Do the same procedure with the remaining four pieces for the second phyllo.

Starting with the big piece, roll the phyllo with a rolling pin so that you give it the shape of your baking tin. The second phyllo must be exactly the size of the baking tin.

Tags: How to.., made with phyllo, phyllo, pies