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|  Hints & Tips:
Hard wheat flour from village makes the best sheet.
You will not make the perfect sheet on your first try. Keep trying. You will soon find out your own secrets.
The right thin rolling-pin can be found at open-air markets, and at Athinas Street, in those little stores selling hangers and mortars.
We can spread many sheets and preserve them in the freezer, wrapping each one separately in plastic wrap. A few minutes defrosting before usage is enough.
| The sheet "loves" oil. Spray some on it before you put in the oven. Corn-oil makes the end result much crunchier.
Never expect a tastier result with ready-made pastry sheet.
We never cover our pie after taking it out of the oven - we want to preserve the pastry crispy.
Sprinkle drops of water of the top filo sheet of the pie to make the pastry more crispy.
Spinach-pies with frozen spinach do not have the taste of the fresh vegetable. During the summer, we can replace frozen spinach with fresh blite.
You can spread any remaining dough in little round pieces, add some oil, oregano and ground cheese, thus creating lovely tiny home-made pizzas.
The basic ingredients for making filo are flour, water, oil or butter. Some traditional hand made pastries may also contain
yoghurt. To make a dough for rolling out filo sheets is not an easy task. The hints that we provide you in this page will
definitely help you. If you still find the whole procedure time consuming and frustrating you can try the ready made frozen
filo, which can be purchased from a supermarket. There are several types of ready made filo. The most common one, which is
used in cheese pies and sweets like baklava and galaktoboureko is the crusty filo. You can also find the so called
"traditional" filo, which is suitable for spinach and zucchini pies. Finally you can also find shredded filo, used for
making kataifi.
Common mistakes - and how to workaround them
Question:I can't get the sheet to spread.
Answer:Your dough is too thick. Add some oil and mould it again.
Question:The dough sticks on my rolling pin.
Answer:Pour some flour on the surface and let it slide
Question:My sheet is not crispy enough.
Answer:You haven't added enough oil in the dough or the sheet surface before you baked it.
Question:My dough is too watery
Answer:Add flour | Check these Filo recipes: Spinach pie with cheese | Cheese pastries | Sweet red pumpkin pie | Cheese pie | Leek pie | Spinach pie with home made filo | Onion pie | Minced Meat Pie | Honey and cheese rolls | Greek Apple Pie | Cream pie | Twisted zucchini pie from Macedonia | Walnut pie from Lesvos | Cheese and yoghurt pie with no eggs | Cheese Pie with filo crust | Zucchini pie with home made filo | |
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