Yogurt and raisin filo pie

Name: Yogurt and raisin filo pie
Ingredients: 12 filo pastry sheets; 200 ml oil; 8 eggs; 300 g sugar; 900 g yogurt; 5 ml vanilla essence; 1 lemon (zest); 150 g raisins; 100 ml water; 5 ml rum essence; 20 g icing sugar

Dessert - Yogurt and raisin filo pie by Carolina M. - Recipia

Yogurt and raisin filo pie is baked in layers of pastry with an egg and yogurt cream until golden on top. The raisins between the layers plump up a little as they bake, and once cooled, the cream stays soft beneath the browned pastry. I check the yogurt’s consistency first; I like it creamy, not watery. Prep: 25 minutes. Cook: 40-45 minutes. Rest: 60 minutes. Total time: 125-130 minutes. Serves: 12. About 470 kcal and 11 g protein per serving.

Ingredients

12 filo pastry sheets
200 ml oil
8 eggs
300 g sugar
900 g yogurt
5 ml vanilla essence
1 lemon (zest)
150 g raisins
100 ml water
5 ml rum essence
20 g icing sugar

Preparation

1. Leave the filo pastry to thaw until the sheets can be separated without tearing. Heat the oven to 180°C. 2. Beat the eggs with the sugar, then stir in the yogurt, vanilla essence and lemon zest until you have a smooth cream. 3. Soak the raisins for 15 minutes in 100 ml water and the rum essence. Drain them well. 4. Divide the pastry sheets into four groups of three. Grease the baking tin and the sheets with the 200 ml oil. Lay down one group of sheets, spread over a third of the cream and scatter on 50 g raisins. Repeat the layers until you’ve used up the sheets, cream and raisins, finishing with a group of sheets. 5. Bake for 40-45 minutes, until the pie is golden on top. 6. Leave it to cool for 60 minutes, then cut it into portions and dust with icing sugar.

Notes

Thick, plain yogurt holds the cream together better than a runny one; if yours pours easily, leave it to drain in a sieve before you start. Very thin pastry sheets brown faster, so I keep an eye on the top towards the end. Keep the pie covered in the fridge for up to 3 days. The pastry contains gluten, and the cream contains dairy and eggs. I serve it with black tea.