Greek Phyllo Pastry Sheets for Savoury Pies, version 3 (10+10 buttery layers)

Ingredients

• 700 g all purpose flour
• 1,5 tsp salt
• 1 tbsp olive oil (or veg. oil)
• 50 ml white wine
• 300 ml water warm
• 300 g butter softened

Steps

1. Sift the flour with the salt into a bowl.
2. Mix in the wine, olive oil and water little by little.
3. Once a dough begins forming, put it on the work surface and knead for about 15min, until smooth and elastic.
4. Form a ball and put it in a lightly oiled bowl. Cover with a clean towel and leave to rest for 30min.
5. Halve the dough and divide the first half into 10 equal pieces. Weigh with a kitchen scale if you want accuracy.
6. Shape 10 small balls with your palm, then cover them with plastic wrap.
7. Roll the first dough piece into a small disk 15cm across.
8. Spread softened butter to cover its entire surface, then set aside.
9. Roll out the second dough piece, spread with butter and put it on top of the first.
10. Continue placing the disks one above another to build a stack of ten small disks. Put the 10th piece on top without spreading butter on it.
11. Use the same process for the other dough half.
12. There are now two stacks of ten disks. Each stack will be rolled into a large pastry sheet with ten layers.
13. Wrap the stacks in food membrane and refrigerate for 3 hours before use so the butter sets.
14. If not using them that day, keep in the fridge for up to a week or freeze for up to 4 months. Thaw properly by leaving in the refrigerator overnight.