one thick on the bottom, many thin on the top method for a spinach pita

In this post we see another method Lude uses for making pita. For lack of a better name, I will call this the "one thick on the bottom, many thin on the top" method.

Here is the end product. This homemade phyllo was used for a spinach pita.

See the previous post on the review of dough making to see how Lude makes her phyllo dough from scratch.

Lude begins by rolling out the small balls somewhat.

The small discs of dough are simply stacked in the beginning (see the stack below, right). The flattened-out larger (medium-sized) ball has been rolled out somewhat too (at left).

Now she stretches out each disc of dough, oils it, and reassembles the stack. (There is a tiny bit of olive oil on the unoiled stack because we have rested the spoon there.)

How smart and convenient to rest the oily spoon on a circle of dough.

The oiled stack is almost finished. 

Now the new larger circle is rolled thinner to fit the bottom of the pan (not shown). Afterwards it is folded so it can be more easily brought over to the pan and reopened.

Below Lude stretches the dough to run up the sides of the pan.

You can fill the pita with whatever you like. Lude's recipe for a Kosovar-Albanian style filling is in this previous post.

Below Lude places the sheet of phyllo she has rolled out from the 10-disc stack on top of the pita.

Below she joins the top and bottom layers of dough just as you would for American-style pie.

Before the pita goes in the oven it is spread with a 1:1:1 mix of sunflower seed oil, water and Schmand (you can substitute sour cream or heavy cream, or just leave it out)

The pita comes out of the oven.  The top may cook faster than the bottom. The bottom should also be a light brown color. If it isn't reduce the heat on top and keep cooking it.

The layers of phyllo on top are well-separated and flaky.

And that's the "one thick on bottom, many thin on top" way of rolling out homemade phyllo!