Although it is readily available in supermarkets, making filo pastry at home is straightforward and satisfying. The trick is being patient and gentle when rolling out the delicate sheets. 




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Use this to make classic spanakopita.


  • 3 cups wholemeal (whole wheat) flour
  • 1 cup plain (all-purpose) flour
  • 1 tsp salt
  • ¾ cup water
  • ½ cup extra virgin Greek olive oil
  • ½ cup Greek yoghurt
  • 1 tbsp red wine vinegar (or balsamic vinegar or ouzo)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: at least 30 minutes

You can also make the dough, wrap it well and chill, then use within three days. Always remember to bring it to room temperature before using.

1. Combine the flours in the bowl of a stand mixer outfitted with a dough hook. Blend for a few seconds at medium speed.

2. Dissolve the salt in water in a medium mixing bowl. Mix in the olive oil, yoghurt and vinegar or ouzo.

3. With the mixer running at medium speed, add the liquid to the flour mixture and mix for a minute or two to combine. Raise speed slightly and mix until the dough is soft and pliant, but not sticky, about 8-10 minutes. During the mixing process, add additional water or flour as needed - water if the dough is too dry, flour if it's too wet and sticky.

4. Remove dough, shape into a ball and place in an oiled bowl. Cover with plastic wrap and set out at room temperature for at least 30 minutes and up to six hours before using.