Homemade dough is more tender and has better flavor than the commercial type, no question. A bit thicker than machine rolled filo, homemade filo sheets encase the filling in a wrap that has more crunch and more density than the store bought sort. For those who would like to try their hand at it, here is a recipe for homemade filo dough, with four variations. Note that fewer sheets of dough—only two to four on bottom and top—are layered together when making crusts from homemade dough. The recipe below is enough for one pie or a batch of little pitakia. Should you want more layers or more little pies, double the recipe.