1/2 kg Flour for all uses
1 tbsp. salt
1 tbsp. vinegar
2 1/2 tbsp. extra virgin olive oil
250 ml of water
* extra flour to open the leaves
100 grams anthotiro
Directions for the filling:
Put all the filling ingredients in a pan and sauté for 5 minutes over medium heat. The filling is ready.
After making the sheet, then grind a sheet in a pan, put butter and then a little filling. Repeat the process until the leaves are finished. Preheat the oven for about 40 minutes at 180 degrees. Ready!
Directions for the fyllo:
In a large bowl sift the flour. Make a puddle and add the salt, vinegar and olive oil. Stir. Add the water and start kneading. Caution!!! The water must be lukewarm. (Not at room temperature nor hot. Do the trick by hand. Boil the water until your hand can withstand its temperature. If it is overheated, add a little water from the tap.) Knead enough until the dough is smooth. . Then work the dough on a flat surface. Knead by folding the dough to get air inside.
Shape the dough into a stick. Cut into 7 or 8 equal parts. Knead the dough one by one as we did with all the dough. (Kneading with a diploma) We shape them into balls.
Sprinkle with a little flour the bowl that we first kneaded. Place the round dough inside and sprinkle with flour. Cover with a clean cotton kitchen towel and wrap the utensil with a larger cloth (or a small clean blanket) to keep the dough cool. Let them rest for an hour. They will not swell, but the dough will become more pliable and the fyllos will open much better.
On a flat surface or on the special wooden base for opening fyllos (pots) we open with the rolling pin the dough balls in round pies sprinkling with flour. We put them on top of each other, sprinkling with a little more flour so that they do not stick together.
Turn the stack upside down with the pies and start opening the fyllos. We take the pie in front of us on the wooden surface. To start, roll the rolling pin in all directions. Sprinkle with flour.
We wrap the sheet in front of us on the rolling pin, applying minimal pressure with our hands from the center to the outside and at the same time we roll the rolling pin. Repeat the circular motions by rolling the rolling pin until the whole fyllo is wrapped.
Place the rolling pin with the sheet in a position perpendicular to us from the left side of the surface we are working on and unroll the fyllo. You will see that it has started to become a rectangle.
We continue the process by wrapping the fyllo in the rolling pin always in front of us and we unfold it from our side with the rolling pin perpendicular to us. The shape is now starting to become round. After each unwrap, sprinkle with a little flour and continue until the fyllo is as thin as you want. The procedure is the same for all cards.
Fold each fyllo we end in the middle and again in the middle and then another three folds like a pleat and fyllo it on a flat surface covered with a cotton cloth (eg tablecloth). Cover it so that it does not dry out until all the fyllos are open.