How to Roll Filo Dough for Greek Dishes

Video Transcript

Hi everybody my name is J and I'm talking on behalf of Expert Village and we are going to move on with the layering process of the spanakopita. What I'm going to do is I'm going to get this mixture that we did and we are going to spread it on my filo dough which I have on a silicon pad on the baking sheet that i;m going to stick inside of my oven. So you want to get your mixture make sure it is nice and blended. If it is to watery you can grab a napkin and kind of soak up a lot of that stuff. That is the reason I don't use the whole egg because the egg completely makes it to watery for what I'm trying to do. What I'm going to do is I'm going to spread my mixture flat. I'm going to roll this like somebody would roll sushi the reasoning I'm doing this is for presentation purposes. What you do is roll over it once, roll over it again, and you just want to keep on going. Get rid of all the excess juice coming from your olive oil and butter and some of it is coming from that egg just want to pat that out just a little bit. Keep on rolling your spanakopita. Eh original way to do spanakopita is to make it in a four layer mixture then four layer on top and then it comes out kind of like a pie. You want to keep on rolling, keep on rolling until you get a nice thick area. If you have access dough like this I'm going to go ahead and cut this and now we got ourselves a spanakopita. The ends you just want to roll them over just like we did and like that and that is how you roll your spanakopita. That is it.

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