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How to make… Horiatiko Phyllo (Provençal Pastry)

Horiatiko phyllo which is the Greek equivalent to Provençal Pastry is one of many types of phyllo used in Greek cuisine to make pastry.  Horiatiko is a thicker phyllo than the usual one which is used to make “pittes” or pies.   It is very easy to make on your own but in Greece you can also find it sold in all supermarkets.
You can see a video of me making phyllo:

I saw this pastry at  The Constanble’s Larder, I loved it immediately and knew immediately what to do with it.  Check out Giff’s post to see a lovely vegetarian galette.

The first recipe I used this phyllo was to make a Meat Galette,

then another meat galette but with a different filling

I loved the simplicity of this pastry dough and how easy it is to roll out, that I have been using it to make pies, ever since.    I have doubled the dose as we are a large family and the second time I added some graviera cheese in the dough, making it extra tasty.

In case graviera is not available where you live, I would substitute it with halloumi or any other cheese that does not melt, such kefalograviera, aged myzithra or pecorino and parmesan.  Some of these cheeses are very salty, so reduce the amount of salt.


When I made it the second time, instead of using all purpose flour, I used bread flour, which I definitely prefer but I have also used whole wheat flour, which also makes a delicious crust.

I have made a chicken pie,

and a cheese and fennel pie,


or fried, filled with cheese….

I have given some links below and I would certainly use this pastry to make, spanakopita, the classic tyropita with feta, Pepper Pie, Olive Pie or Pumpkin Pie.

I am so looking forward to trying to make something sweet as well.

In the next few days I shall be posting the above recipes but I would like to hear which one would be your favourite.

Making the Pastry

Horiatiko Phyllo (Provençal Pastry)

Preparation time: 10 minutes

Resting time:½ hour

Rolling out: 15 minutes

Baking tin:  28cm




All purpose flour or Bread flour



Olive oil





Tepid water (plus 2 tablespoons, if necessary)






Graviera Cheese (my twist to the recipe, optional)



In a big bowl add flour, salt and olive oil and rub with your hands until all the oil is absorbed.


Add the cheese and eggs and mix.


Add the water and mix until the dough does not stick on your hands or on the bowl.(Alternatively, the dough may be made in the mixer using the dough hook)


Place in a zip bag or cover with cling film and leave the dough to rest.


Knead the dough for 1 minute.


Preheat oven at 180 degrees C.


Divide the dough into two pieces, one of which should be slightly bigger, in order to cover the sides of the baking tin.  Make two balls.


Start from the bigger one, making sure to cover the other.  Using a rolling pin try and shape the dough into a circle, rotating it each time.


When the pastry sheet is bigger than your baking tin by an inch it is ready.


Brush your baking tin with olive oilRoll the pastry sheet on the rolling pin and bring it over your baking tin.


Then carefully unfold the pastry sheet in your tin.It can be easily stretched by pulling with your hands it to where you want.Cut off any bigger pieces.


Add the filling and cover with the second sheet which should be the size of the baking tin.Take the two sheets of pastry and join together by pressing the edges, trying to make a uniform pattern if possible.


Brush the pastry sheet with olive oil, score into slices and bake until golden brown.

Other related posts:


Tyropita with Kouroy Phyllo

Elioti  (Olive roulade)

Kreatopita (Meat pie)

Kolokotes (Pumpkin Pie)


Piperopita (pepper Pie)

See also other dough recipes:

Dough with butter

Dough for pies or pasta

Pizza Dough

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15 Responses

  1. I want to see a “kolokithopita”…my mother used to make hers with stafides (raisins) and it was a little sweet.

  2. I always think you are a master in making pastries.
    These ones look beautiful.
    I wouls love to taste all of them.

  3. What delicious looking creations! An interesting pastry!

    Cheers and have a great Sunday,


  4. I love everything you did! It all looks delicious!

    HonryB’s last blog post..Lions and Tigers and Bears…..and Dinosaur!?

  5. I want that cheese turnover! Chicken pie looks also tempting!

  6. This sounds like a beautiful pastry to work with and very versatile too. 🙂

    Rosabela’s last blog post..Taking Some Time Off

  7. Looks delicious, love your pastries!

  8. Ivy

    @ Peter: Peter, I also make kolokythopita with raisins and a little sweet.

    @ Happy Cook: Thank you Happy Cook. This pastry dough is so easy anyone can make it.

    & HoneyB: HoneyB, I nearly sent your message into spam as I interpreted your name into something else 🙂 Thank you very much.

    @ Angie: great choice Angie, but I am sure you will like some of the others as well.

    @ Rosabella: Yes, it is very easy to work with and there are many ways to use it. I shall start using it into sweet recipes without of course adding cheese to the dough, but may be a little sugar.

  9. Wow, what an impressive array of dishes from one type of pastry!

  10. what a fantastic set! I’d love to see recipes for all of them, but in particular your meat galette and cheese and fennel pie!

  11. This is marvelous! I have a real problem with pastry dough and rolling it, and I will certainly try this.

  12. Can’t wait for the recipes…all of them looks so good…esp the turnovers.

    Poornima’s last blog post..Chana Masala

  13. Talk about a versatile dough! I love it, sweet or savory. It’s a superhero of baking 🙂

    I’d like to see the fennel and cheese pie. Fennel is one of my favorite herbs… I love the licorice thing it has going on.

  14. This sounds like a superb pastry dough and I love all of your creations! Delicious!

  15. Josephine

    I do a lot of cooking and love experimenting. I am interested like Adam in seeing your Fennel and Cheese Pie as well as anything else that is a little bit different to the normal everyday food.
    Thankyou for your sharing and informative site.