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Fillo pastry

  • ½ kilo of flour
  • a pinch of salt 
  • ½ cup of extra virgin olive oil
  • ¼ cup vinegar 
  • 1 cup warm water
Serves 6-8
Preparation: 30 min
Rest time: 90 min


  1. Place the flour in a bowl, add the oil , rub together and slowly add water, the vinegar and salt.
  2. Knead the dough and add the rest of the flour until you have a soft ball of dough that does not stick to the sides.
  3. Cover and let rest for 1 hour. 
  4. Then spread on a floured surface and open the fillo with a rolling pin. 

Light and pleasurable PHILIPPOS ORGANIC Extra Virgin Olive Oil .