Olive Oil Whole Wheat Phyllo Dough
A light, crispy homemade phyllo dough made with heart-healthy extra virgin olive oil instead of butter. Completely egg-free and meat-free, perfect for healthy savory pastries.
Prep
20 min
Cook
25 min
Total
75 min
Makes
4 servings
Created together. Shared with you.
Made by Karen + Lila
Karen created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
20 min
Cook
25 min
Total
75 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Mixing bowl
Time saver
You can store wrapped dough in the refrigerator for up to 3 days or freeze for up to 1 month.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 10 steps complete
Next: Combine the whole-wheat flour
- 01
Combine the whole-wheat flour
In a large mixing bowl, combine the whole-wheat flour, all-purpose flour, and salt.
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Add the extra virgin olive oil
Add the extra virgin olive oil, lemon juice, and warm water to the dry ingredients.
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Stir with a wooden spoon until a…
Stir with a wooden spoon until a rough dough forms.
Look for: a rough dough forms
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Transfer the dough onto a lightly floured…
Transfer the dough onto a lightly floured surface and knead gently for 5 to 7 minutes until smooth and elastic.
Look for: smooth and elastic
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Divide the dough into 4 equal portions…
Divide the dough into 4 equal portions and shape each into a smooth ball.
Ready when: everything is assembled and ready to enjoy
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Cover the dough balls with a damp…
Cover the dough balls with a damp cloth and let rest at room temperature for 30 minutes to relax the gluten.
Allow: 30 minutes
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Roll out each dough ball as thin…
Roll out each dough ball as thin as possible on a lightly floured work surface using a long rolling pin, stretching gently from the center outward until nearly translucent.
Look for: nearly translucent
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Lightly brush each rolled sheet with olive…
Lightly brush each rolled sheet with olive oil before layering or using in your favorite baked savory pie or tart recipe.
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Bake assembled pastry in a preheated oven…
Bake assembled pastry in a preheated oven at 375°F (190°C) for 20 to 25 minutes until golden brown and crisp.
Look for: golden brown and crisp
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Allow to cool on a wire rack…
Allow to cool on a wire rack for 10 minutes before slicing and serving.
Allow: 10 minutes
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