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Rustic ("country-style") phyllo pie


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For a 25cm (10") round pan.


  • 300g AP flour
  • 145g water
  • 5g salt
  • 6g vinegar
  • 2 tsp (8g) oil


  • Apx 20-30g butter or apx 25g olive oil (or more as needed) - mixed with apx 20g water



  • Knead the dough until smooth.
  • Let it rest for an hour or so (covered).
  • Prepare a 25cm (10") round pan and grease it.
  • Divide the dough into two.
  • Roll each piece as thin as possible. If it is sticky, brush it with some fat.
    • It's ok if it's thicker on the edges.
  • Place a sheet over the pan, and push it towards the edges.
  • Cut the edges of, leaving enough overhang to cover the pie back up (i.e. it should go over 12-13 cm in every direction).
  • Brush with fat, including the overhang.
  • Repeat with the second sheet.
  • With the cut-off dough, form two balls and roll again into two sheets, as thin as possible.
  •  Place one sheet in the pan.
  • Put in the filling.
  • Place the second small sheet on top.
  • Brush with fat.
  • Fold over the overhang to close up the pie.
  • Brush with remaining fat, or more if needed.
  • -
  • Bake at 200dC for 10 minutes.
  • Cut the pie into slices or squares. Once fully baked, the dough is hard to cut.
  • Bake for 30 minutes until deep golden.
  • You can now leave the pie until ready to serve, you can also freeze it or chill overnight.
  • For serving bake another 20-30 minutes, until deep golden-brown and crisp.







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~ Shai N.

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