Homemade Sourdough Phyllo Dough

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Издатель Aug 5, 2026

This recipe makes 2 large pies or 8 individual pies.

Ingredients
Dough
500 g (about 4 cups) all-purpose flour
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) vinegar
1 tsp (4 g) sugar
10 g (about 1¾ tsp) salt
50 g (about ¼ cup) active sourdough starter (100% hydration)
250 ml (1 cup + 1 tbsp) lukewarm water
Filling
Farmer's cheese or cottage cheese (about 500–600 g / 18–21 oz)
1 egg
Salt, to taste
Fresh dill, finely chopped
For Rolling
Cornstarch or potato starch (as needed)
Vegetable oil or melted butter (for brushing between the layers)
Instructions
1. Make the Dough

In a large bowl, combine the flour, oil, vinegar, sugar, salt, active sourdough starter, and lukewarm water. Knead until you have a smooth, dense, and elastic dough.

Cover the dough and let it rest at room temperature for 1 hour.

2. Prepare the Filling
While the dough is resting, mix together the cheese, egg, salt, and chopped dill until well combined.

3. Divide and Rest
Divide the dough into 6 equal pieces and shape each into a smooth ball.
Cover the dough balls and let them rest for 30 minutes.

4. Roll the Dough
Lightly dust your work surface with cornstarch (or potato starch). Roll each dough ball into a very thin sheet.
Stack 3 sheets together, sprinkling a generous layer of starch between each one to prevent sticking.

Roll the stacked sheets together until they become extremely thin. The starch allows the layers to slide over each other without sticking, creating paper-thin sheets that are easy to separate afterward.

Carefully separate the three sheets.

5. Assemble the Pie
Brush each sheet lightly with vegetable oil or melted butter as you stack them again.
After placing the third sheet, spread the cheese filling along one side.
Roll the dough into a long log, then coil it into a spiral ("snail" shape).
Place the spiral into a lightly oiled baking pan.
Repeat with the remaining dough to make the second pie.

6. Bake

Bake in a preheated oven at 180°C (355°F) for 35–40 minutes, or until the pies are deeply golden brown.
If your oven has a steam function, use it during baking. Sourdough dough benefits greatly from steam, resulting in a lighter, crispier crust.

7. Serve
Allow the pies to cool slightly before serving.
Enjoy warm, when the crust is crisp and the cheese filling is soft and flavorful.
Tip: This dough can be filled with many different fillings, such as potatoes, spinach and feta, cabbage, mushrooms, pumpkin, apples, or cherries.