At this point in my Spanakopita Test Kitchen journey, I was losing enthusiasm. I was still keen, however, to make my own phyllo.

I had looked at a recipe for authentic spanakopita complete with homemade phyllo, which showed the author’s mother rolling bedlinen-sized sheets of dough so thin you could read through it, using an obscenely long and thin rolling pin, before carefully rolling up logs of pie that curl into a silver tapsi for baking.

I am not a Greek yiayia, do not own said rolling pin or a tapsi, and figured my chances of rolling phyllo using this method were slim to nil.… Read More Spanakopita series: episodes 4, 5 and 6 (recap)