This is the recipe I use for all savory phyllo pies. It has quite a bit of EVOO, which makes it very pliable and super-easy to work with. All phyllo dough recipes that I have seen have either vinegar, ouzo or tsipouro (like grappa), so you can substitute any of those or become creative with other types of acid or alcohol–mine uses vinegar. It also freezes well.
Ingredients
4 cups bread flour
2tsp salt
1/2 cup EVGE EVOO
1 cup water
2 tbsp red wine vinegar
1. Mix with dough hook (or knead by hand until smooth)
2. Let rest 1 hour
3. Roll it out and freeze what you don’t use on wax paper (I roll it up like the commercial phyllo with wax paper and put in a big ziplock)
