I have made this yogurt pie many times, especially when I crave something quick and easy, requiring minimal effort. It’s the kind of recipe I turn to when I want a dessert that can be prepared almost on the go, without complicated techniques. It’s assembled directly in the baking dish, with the filling layered between sheets of pastry, resulting in something soft and fragrant, delicious both warm and cold the next day.
Quick Info
Total Time: about 1 hour
Preparation Time: 20-25 minutes
Baking Time: 30-40 minutes (depending on the oven)
Servings: 10-12
Difficulty: easy
Recipe Type: quick dessert, suitable for any occasion
Ingredients
900 g yogurt (a small bucket)
7 eggs
1 cup sugar
1 package of phyllo pastry
raisins (to taste)
lemon zest
Instructions
1. Separate the eggs. Place the egg whites in a clean bowl and the yolks in another bowl large enough for the entire mixture.
2. Mix the yolks with the sugar and lemon zest. I use a mixer, which takes about 2-3 minutes until they become slightly frothy and the sugar is partially dissolved.
3. Whip the egg whites until stiff peaks form. They don’t need to be meringue, but they should hold their shape well.
4. Incorporate the yogurt into the yolk mixture, adding it gradually and mixing until smooth. You can use the mixer for this, as it’s quick.
5. Finally, gently fold the whipped egg whites into the yogurt mixture using a spoon or spatula, mixing from top to bottom. This way, the mixture will remain airy.
6. Prepare the baking dish. Line the bottom with parchment paper.
7. Place three sheets of phyllo pastry in the dish, ensuring they cover it well. If they are smaller, you can slightly overlap them. Leave them dry, without greasing.
8. Add a ladle of the mixture over the pastry sheets and sprinkle a handful of raisins.
9. Continue layering: another three sheets of phyllo, mixture, raisins. Repeat until the mixture is finished or the dish is nearly full. The last layer should also be filling, with raisins sprinkled on top.
10. Place the dish in the oven at 180°C until the top is nicely browned. It takes about 35-40 minutes for me, but I check after 30 minutes. The pie should be golden and slightly puffed.
11. Let it cool slightly before cutting. It’s good warm, but it cuts more nicely after resting for 10-15 minutes.
Why I Make This Recipe Often
It’s one of the quickest yogurt pies I know. Simple ingredients that I usually already have on hand. It doesn’t involve complicated techniques and is perfect for unexpected guests. It keeps well and can even be served for breakfast or as a snack.
Tips and Variations
Tips
If you use a thinner yogurt, strain it a bit through a sieve to prevent the filling from being too runny.
The phyllo sheets don’t need to be greased, but if you want a crispier crust, you can brush the top with a bit of leftover yogurt or egg yolk.
Check the pie with a toothpick in the center to ensure it’s baked through.
Substitutions
Raisins can be omitted or replaced with dried cranberries if preferred.
The sugar can be adjusted to taste or partially replaced with another sweetener.
Variations
You can add a bit of vanilla extract to the mixture.
For more flavor, add grated orange zest along with the lemon.
Serving Ideas
It’s delicious on its own or with a dusting of powdered sugar on top after cooling.
It pairs well with a cold yogurt on the side or with compote.
Frequently Asked Questions
1. What kind of yogurt should I use?
Greek yogurt or a creamy one works best, not too watery. If you have homemade yogurt or a thinner plain yogurt, strain it a bit before it makes the sheets too soggy.
2. Can it be made without raisins?
Yes, it’s perfectly fine to omit them or replace them with another dried fruit, like cranberries or chopped apricots.
3. Why don’t I grease the sheets with oil or butter?
For this recipe, it’s not necessary since the filling is moist enough to penetrate the sheets. If you want a crispier crust, you can brush just the top with a bit of yogurt or egg yolk.
4. What size baking dish works?
I haven’t specified an exact size here, but a standard baking dish or a medium oven dish works well. The filling shouldn’t be too thin or too thick, about 3-4 layers of sheets plus filling.
5. How do I know when it’s done?
When the top is nicely browned and there’s no jiggle in the center. A clean toothpick is the most reliable sign.
Nutritional Values
Approximately, one serving contains between 180 and 220 kcal, depending on the type of yogurt used and the amount of sugar. Each serving has about 6-8 g of protein (from eggs and yogurt), 25-28 g of carbohydrates, and under 5 g of fat. These are rough estimates for a pie made with whole yogurt and 1 cup of sugar for 10-12 servings.
Storage and Reheating
The pie can be stored in the refrigerator, covered, for up to 3 days. The next day, it becomes even denser, but the sheets soften a bit. It can be eaten cold, but if you want it to be more enjoyable, heat a piece in the oven or microwave for 20-30 seconds. I do not recommend freezing, as the sheets lose their texture.
Quick Info
Total Time: about 1 hour
Preparation Time: 20-25 minutes
Baking Time: 30-40 minutes (depending on the oven)
Servings: 10-12
Difficulty: easy
Recipe Type: quick dessert, suitable for any occasion
Ingredients
900 g yogurt (a small bucket)
7 eggs
1 cup sugar
1 package of phyllo pastry
raisins (to taste)
lemon zest
Instructions
1. Separate the eggs. Place the egg whites in a clean bowl and the yolks in another bowl large enough for the entire mixture.
2. Mix the yolks with the sugar and lemon zest. I use a mixer, which takes about 2-3 minutes until they become slightly frothy and the sugar is partially dissolved.
3. Whip the egg whites until stiff peaks form. They don’t need to be meringue, but they should hold their shape well.
4. Incorporate the yogurt into the yolk mixture, adding it gradually and mixing until smooth. You can use the mixer for this, as it’s quick.
5. Finally, gently fold the whipped egg whites into the yogurt mixture using a spoon or spatula, mixing from top to bottom. This way, the mixture will remain airy.
6. Prepare the baking dish. Line the bottom with parchment paper.
7. Place three sheets of phyllo pastry in the dish, ensuring they cover it well. If they are smaller, you can slightly overlap them. Leave them dry, without greasing.
8. Add a ladle of the mixture over the pastry sheets and sprinkle a handful of raisins.
9. Continue layering: another three sheets of phyllo, mixture, raisins. Repeat until the mixture is finished or the dish is nearly full. The last layer should also be filling, with raisins sprinkled on top.
10. Place the dish in the oven at 180°C until the top is nicely browned. It takes about 35-40 minutes for me, but I check after 30 minutes. The pie should be golden and slightly puffed.
11. Let it cool slightly before cutting. It’s good warm, but it cuts more nicely after resting for 10-15 minutes.
Why I Make This Recipe Often
It’s one of the quickest yogurt pies I know. Simple ingredients that I usually already have on hand. It doesn’t involve complicated techniques and is perfect for unexpected guests. It keeps well and can even be served for breakfast or as a snack.
Tips and Variations
Tips
If you use a thinner yogurt, strain it a bit through a sieve to prevent the filling from being too runny.
The phyllo sheets don’t need to be greased, but if you want a crispier crust, you can brush the top with a bit of leftover yogurt or egg yolk.
Check the pie with a toothpick in the center to ensure it’s baked through.
Substitutions
Raisins can be omitted or replaced with dried cranberries if preferred.
The sugar can be adjusted to taste or partially replaced with another sweetener.
Variations
You can add a bit of vanilla extract to the mixture.
For more flavor, add grated orange zest along with the lemon.
Serving Ideas
It’s delicious on its own or with a dusting of powdered sugar on top after cooling.
It pairs well with a cold yogurt on the side or with compote.
Frequently Asked Questions
1. What kind of yogurt should I use?
Greek yogurt or a creamy one works best, not too watery. If you have homemade yogurt or a thinner plain yogurt, strain it a bit before it makes the sheets too soggy.
2. Can it be made without raisins?
Yes, it’s perfectly fine to omit them or replace them with another dried fruit, like cranberries or chopped apricots.
3. Why don’t I grease the sheets with oil or butter?
For this recipe, it’s not necessary since the filling is moist enough to penetrate the sheets. If you want a crispier crust, you can brush just the top with a bit of yogurt or egg yolk.
4. What size baking dish works?
I haven’t specified an exact size here, but a standard baking dish or a medium oven dish works well. The filling shouldn’t be too thin or too thick, about 3-4 layers of sheets plus filling.
5. How do I know when it’s done?
When the top is nicely browned and there’s no jiggle in the center. A clean toothpick is the most reliable sign.
Nutritional Values
Approximately, one serving contains between 180 and 220 kcal, depending on the type of yogurt used and the amount of sugar. Each serving has about 6-8 g of protein (from eggs and yogurt), 25-28 g of carbohydrates, and under 5 g of fat. These are rough estimates for a pie made with whole yogurt and 1 cup of sugar for 10-12 servings.
Storage and Reheating
The pie can be stored in the refrigerator, covered, for up to 3 days. The next day, it becomes even denser, but the sheets soften a bit. It can be eaten cold, but if you want it to be more enjoyable, heat a piece in the oven or microwave for 20-30 seconds. I do not recommend freezing, as the sheets lose their texture.