It is mesmerising to watch Anita Cota roll out the dough in front of her. With just a thin wooden rolling pin she flattens the dough over and over again.
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The filo pastry is getting thinner, which is just how the young Albanian wants it.
Her recipe? Flour, water and salt. But she does not weigh anything. You have to have a feel for the dough.
She teaches about cooking with filo – with its many layers – and using lots of olive oil in her cooking classes.
Today, savoury Greek pie is on the menu.
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