Greek filo pie with yogurt and syrup

Name: Greek filo pie with yogurt and syrup
Ingredients: 6 tablespoons sugar; 500 ml water; 1 lemon; 1 teaspoon lemon extract; 400 g filo pastry sheets; 300 g Greek yogurt; 200 g sugar; 5 eggs; 150 ml olive oil; 1 packet baking powder; 3 packets vanilla sugar; 1 teaspoon oil for the pan; 1 tablespoon flour for the pan

Dessert - Greek filo pie with yogurt and syrup by Paulina I. - Recipia

Greek filo pie with yogurt and syrup bakes golden, with a soft center, if you stir in the sheets one at a time. The eggs and yogurt bind the pieces of filo, and lemon goes into the syrup too. I tear the sheets into small pieces, just the right size to pick up easily with a fork. Prep: 20 minutes. Cook: 48 minutes. Rest: 75 minutes. Total time: 143 minutes. Servings: 12. About 340 kcal and 7 g protein per serving.

Ingredients

For the syrup

6 tablespoons sugar
500 ml water
1 lemon
1 teaspoon lemon extract

For the pie

400 g filo pastry sheets
300 g Greek yogurt
200 g sugar
5 eggs
150 ml olive oil
1 packet baking powder
3 packets vanilla sugar
1 teaspoon oil for the pan
1 tablespoon flour for the pan

Preparation

1. Let the filo sheets thaw, then tear them into small pieces. 2. For the syrup, caramelize the sugar for 3 minutes, until golden. Carefully pour in the water, add the lemon zest and boil for 5 minutes, until the sugar dissolves. Remove the pan from the heat, add the lemon juice and lemon extract, and leave the syrup to cool for 15 minutes. 3. Beat the eggs with the sugar, olive oil, baking powder and vanilla sugar. 4. Add the yogurt, then gradually fold in the filo, mixing with a spatula. Grease a 20 x 30 cm baking pan with a teaspoon of oil and sprinkle with a tablespoon of flour. If you use an ovenproof glass dish, don't grease it. Pour the mixture into the pan. 5. Bake in an oven preheated to 180°C for 40 minutes, until nicely browned. 6. Pour the cooled syrup over the hot pie. Leave it for 60 minutes to absorb the syrup and cool, then cut it into portions once cold.

Notes

The filo sheets come apart most easily when they're fully thawed but haven't stuck together; if they're still firm in the middle, leave them on the counter a little longer. Choose plain Greek yogurt with no added sugar to keep the sweetness close to that of the dessert. I don't rush when I fold in the filo. I add a few sheets at a time and separate them as I go. Caramel can go from golden to dark quickly, so keep an eye on the color. Cut the pie when cold and serve it with black coffee or tea; it contains gluten, dairy and eggs. For a different citrus flavor, you can use the zest and juice of one orange instead of lemon. Covered, it keeps in the fridge for up to 3 days.