Adapted Greek phyllo pie

Name: Adapted Greek phyllo pie
Ingredients: 400 g phyllo pastry sheets; 5 eggs; 200 g sugar; 350 g plain yogurt 6%; 1 packet vanilla sugar; 1 packet baking powder; 100 ml oil; 10 g butter; 10 g flour; 6 tablespoons sugar; 1 lemon (peel and juice); 500 ml water

Dessert - Adapted Greek phyllo pie by Ancuta A. - Recipia

Adapted Greek phyllo pie is a yogurt and phyllo pudding, baked and then soaked with lemon caramel syrup. The eggs hold it together around a soft center and browned edges; I kept the name Motan gave it, while “adapted” refers to the yogurt and oil. I like it cold, cut into squares. Preparation: 25 minutes. Cooking: 35 minutes. Rest: 2 hours. Total time: 180 minutes. Serves: 8. Approximately 560 kcal and 10 g protein per serving.

Ingredients

400 g phyllo pastry sheets
5 eggs
200 g sugar
350 g plain yogurt 6%
1 packet vanilla sugar
1 packet baking powder
100 ml oil
10 g butter
10 g flour

For the syrup

6 tablespoons sugar
1 lemon (peel and juice)
500 ml water

Preparation

1. Leave the phyllo sheets to thaw, then tear them into pieces and set aside. 2. In a large bowl, beat the eggs with the sugar. Mix in the yogurt, vanilla sugar and baking powder, then stir in the oil. 3. Add the torn sheets and mix until they are coated. Grease a 20 × 30 cm rectangular baking pan with butter, dust it with flour and pour in the mixture. 4. Bake in a preheated oven at 180°C for about 30 minutes, until browned on top and set in the middle. 5. While the pie bakes, put the sugar for the syrup in a heavy-based saucepan and caramelize it for 5 minutes, until amber-colored. Add the lemon peel cut into strips and carefully pour in the water, then turn off the heat and stir until the hardened sugar dissolves. Stir in the lemon juice. 6. Pour the syrup over the hot pie and refrigerate for 2 hours.

Notes

The sheets tear cleanly when fully thawed, with no hard patches of ice; use the thickest plain yogurt you can find, as a runny one will leave the middle softer. In a pan smaller than 20 × 30 cm, the layer will be deeper and may need a few extra minutes. Keeps in the refrigerator for up to 3 days. Serve with black coffee. Greek yogurt at 6% can replace the plain yogurt in the same quantity; the dish contains gluten, dairy and eggs.