Yogurt and blueberry filo pie

Name: Yogurt and blueberry filo pie
Ingredients: 1 packet filo pastry sheets; 1 kg full-fat yogurt; 8 eggs; 300 g sugar; 4 tablespoons semolina; grated zest of 1 lemon; 1 packet vanilla sugar; 150 g frozen blueberries; 2 tablespoons oil; 2 eggs; 100 ml full-fat yogurt

Dessert - Yogurt and blueberry filo pie by Iris F. - Recipia

Yogurt and blueberry filo pie is baked between layers of filo, with a filling of yogurt, semolina and frozen fruit. It’s an Easter pie with a soft center and golden layers, topped with a thin layer of egg and yogurt. I cut it into small squares and eat it cold. Preparation: 20 minutes. Cooking: 30 minutes. Total time: 50 minutes. Servings: 10. About 400 kcal and 14 g protein per serving.

Ingredients

1 packet filo pastry sheets
1 kg full-fat yogurt
8 eggs
300 g sugar
4 tablespoons semolina
grated zest of 1 lemon
1 packet vanilla sugar
150 g frozen blueberries
2 tablespoons oil
2 eggs
100 ml full-fat yogurt

Preparation

1. In a tall bowl, mix 1 kg yogurt with 8 eggs, the sugar, semolina, grated lemon zest and vanilla sugar. 2. Divide the filo sheets into three parts and line a deep baking pan with parchment paper. Lay in the first part of the sheets and brush the top sheet with 1 tablespoon oil. Pour in half the yogurt mixture and sprinkle with 75 g frozen blueberries. 3. Add the second part of the sheets, brush the top sheet with the other tablespoon of oil, then add the rest of the mixture and 75 g blueberries. 4. Cover with the last part of the sheets. Beat 2 eggs with 100 ml yogurt and pour the mixture over the pie. Prick it here and there with a fork. 5. Bake in a preheated oven at 180°C for 30 minutes, until the top sheets are golden and the center no longer wobbles.

Notes

You can use fresh blueberries instead of frozen, in the same amount. Filo pastry contains gluten, and the yogurt and eggs add dairy and eggs to the dessert. Keep the pie covered in the fridge for up to 3 days. A slice goes well with black tea, with nothing else added. The filling is a little like semolina pudding, set between thin layers. Frozen blueberries can go straight in from the freezer; thawed ones release juice and can soften the surrounding layers. Very runny yogurt makes the center softer, so choose a full-fat, thick one. It’s worth taking your time when dividing the sheets and brushing the two base layers with oil: the sheets tear easily when you move them one by one.