Greek yogurt phyllo pie

Name: Greek yogurt phyllo pie
Ingredients: 360 g phyllo pastry sheets; 2 tablespoons semolina; 300 g Greek yogurt; 200 g sugar; 5 eggs; 150 ml olive oil; 1 packet baking powder; 3 packets vanilla sugar; 6 tablespoons sugar; 500 ml hot water; 1 lemon (zest and juice); 1 tablespoon lemon juice; 1 teaspoon lemon extract

Dessert - Greek yogurt phyllo pie by Smaranda N. - Recipia

The cooled syrup is poured over the hot Greek yogurt phyllo pie, and the torn phyllo softens beneath it while staying golden on top. Greek yogurt, eggs and olive oil go into a baked mixture that you portion only after it has cooled. I leave a few larger pieces of phyllo among the torn ones. Prep: 20 minutes. Cook: 51 minutes. Rest: 75 minutes. Total time: 146 minutes. Servings: 12. Approximately 350 kcal and 6 g protein per serving.

Ingredients

360 g phyllo pastry sheets
2 tablespoons semolina
300 g Greek yogurt
200 g sugar
5 eggs
150 ml olive oil
1 packet baking powder
3 packets vanilla sugar

For the syrup

6 tablespoons sugar
500 ml hot water
1 lemon (zest and juice)
1 tablespoon lemon juice
1 teaspoon lemon extract

Preparation

1. Tear the fresh or fully thawed phyllo sheets into pieces about 3 cm across. 2. Heat the oven to 180°C. 3. Beat the eggs with the sugar, olive oil, baking powder and vanilla sugar. 4. Add the Greek yogurt, torn phyllo and semolina, then mix well with a spatula. 5. Line a 20 x 30 cm pan with baking paper and pour in the mixture. If you use a Yena dish, don't grease it. 6. Bake for 40 minutes, until the pie is golden brown. The mixture rises quite a lot, so leave room in the dish. 7. While it bakes, spread the 6 tablespoons of sugar in a heavy-based saucepan and set it over medium heat. Once small patches of sugar start to melt, lower the heat and stir them around with a metal spoon until all the sugar turns golden, about 8 minutes. Gradually add 500 ml hot water, taking care of the steam, then simmer for 3 minutes until the caramel dissolves. Add the grated lemon zest, take the saucepan off the heat and add the lemon juice, the extra tablespoon of juice and the lemon extract. Leave the syrup to cool for 15 minutes. 8. Pour the cooled syrup over the hot pie and leave it to soak in. Wait 60 minutes for it to cool, then cut it into portions.

Notes

Keep covered in the fridge for up to 3 days. It goes well cold with unsweetened coffee. You can replace the olive oil with the same amount of sunflower oil; the pie contains gluten, dairy and eggs. I saw the version at Motan la oale, used the Yena dish from the home cooks' pantry and bake it ahead of time so it can cool before serving. In a 20 x 30 cm pan the layer is thinner than in a deep dish, so it may brown sooner. My 1.5 l Yena dish takes about 65% of the mixture, and the rest goes into a ceramic dish. If the lowest flame is too hot for the caramel, put a heat diffuser under the saucepan.