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ITKWM |
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GUEST CHEF: APRIL 2000 |
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Let me introduce you to my brother Dennis, his wife Julie, and their two wonderful sons, William and Philip. This picture was taken in Petaluma, California in February of this year. My sister Mary Ann and I went to visit. Dennis made spinach pie, and he made the phyllo dough from scratch! He really is quite talented. He built the wall seen here in front of their house. He also does metal work and designed and built the copper light that is on the house. |
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DENNIS' RECIPE FOR
HOMEMADE PHYLLO |
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5 cups flour
1 teaspoon salt
1 egg
1/4 cup olive oil
1 1/4 cups lukewarm water
Sift the flour and the salt into a large bowl. Make a well in the center. Put the egg, olive oil and water in the well and stir with a fork. Gradually mix the flour in with all the ingredients. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 to 7 minutes. Cover the dough and let it rest for an hour.
To make the phyllo, divide the dough into 4 equal balls. Roll out each one on a lightly floured surface to a large circle, about 2 1/2 to 3 feet in diameter.. Brush with butter/olive oil mixture before filling.
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Preparing the dough..... |
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Kneading........ |
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Phyllo is rolled out wih a 1"
dowel about 4' long. |
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Ready to roll! |
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Watch this! |
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to open and stretch the dough .... |
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which is then spun with a quick motion several times ....... |
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As the phyllo sheet gets larger, it is wrapped around the dowel..... |
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and the spinach filling is placed along the edge. |
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The phyllo is brushed with olive oil and butter.... |
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until it is very thin and becomes a very large circle. |
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The dough is now wrapped
around the filling ......... |
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The rolls are coiled, brushed with olive oil and butter, and baked in a buttered pan until golden. |
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to make long rolls. |
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THANK YOU, GUEST
CHEF DENNIS! ITKWM |
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