Greek yogurt phyllo pie

Name: Greek yogurt phyllo pie
Ingredients: 1 packet phyllo pastry sheets; 6 small eggs or 5 large eggs; 100 g raw sugar; 400 g Greek yogurt; 1 sachet baking powder (10 g); 4 heaped tablespoons honey; 150 ml olive oil; 1 teaspoon olive oil; 500 ml water; 6 tablespoons raw sugar; 1 lime

Dessert - Greek yogurt phyllo pie by Cristina D. - Recipia

Greek yogurt phyllo pie with honey starts with eggs beaten until they triple in volume. The phyllo sheets are mixed into the yogurt mixture, baked until golden and soaked with lime syrup, while the pieces stay soft in the middle. I use thick Greek yogurt, not a runny one, before mixing it in. Prep: 20 minutes. Cook: 48 minutes. Rest: 35 minutes. Total time: 103 minutes. Servings: 10. About 400 kcal and 9 g protein per serving.

Ingredients

1 packet phyllo pastry sheets
6 small eggs or 5 large eggs
100 g raw sugar
400 g Greek yogurt
1 sachet baking powder (10 g)
4 heaped tablespoons honey
150 ml olive oil
1 teaspoon olive oil

For the syrup

500 ml water
6 tablespoons raw sugar
1 lime

Preparation

1. Preheat the oven to 180°C. If the phyllo sheets are frozen, let them thaw. 2. Beat the eggs with 100 g raw sugar for 5 minutes, until they triple in volume and turn lighter in color. Gradually pour in 150 ml olive oil with the mixer on low speed. 3. Mix the Greek yogurt with the baking powder. It will puff up in a few seconds; add it straight away to the beaten eggs, along with the honey, and fold in gently. 4. Tear the phyllo sheets into small pieces, about 3-4 cm. Add them in a few batches and mix until they are coated in the mixture. Grease an ovenproof dish with 1 teaspoon olive oil and pour the mixture into it. 5. In a saucepan, caramelize 6 tablespoons raw sugar for 3 minutes, until it turns amber. Add 500 ml water and the lime zest cut into pieces, then boil for 5 minutes, until the sugar dissolves. Take the pan off the heat and add the lime juice. 6. Bake the pie for 40 minutes, until golden on top. Let the syrup cool, though it can still be lukewarm. 7. Let the pie cool for 5 minutes, then pour the syrup over it. Wait another 30 minutes, until it has cooled, before cutting it into portions.

Notes

For a set middle, the Greek yogurt needs to be thick; if it is thin, let it drain in a sieve before mixing it in. Use only the green part of the lime zest, since the white layer can make the syrup bitter. Small limes have little juice, so use the juice of two or replace them with lemons. I serve it plain, with black tea, without any other sauce. You can use gluten-free phyllo sheets if you can find suitable ones; the texture may be different. The pie contains gluten, dairy and eggs. Cover leftovers and keep them in the fridge for up to 3 days.

Frequently asked questions

Why does the beaten mixture deflate when I add the yogurt?

The yogurt and baking powder change the texture of the beaten mixture. Fold them in with a spatula in 3 batches, without using the mixer again.

Can I replace the raw sugar in the syrup with granulated sugar?

Yes, use the same amount. Stop caramelizing when the sugar turns amber, before adding the water.

What should I do if the sugar hardens when I add the water?

Keep the pan over low heat for another 3-4 minutes and stir until it dissolves again. Caramelized sugar can harden when it comes into contact with water, then melt into the syrup.