I have made this yogurt pie several times when I needed a quick dessert, especially when I had leftover eggs and yogurt in the fridge. It is made directly in a heat-resistant dish, requires no complicated preparations, and you don't have to stand by it while it's in the oven. The pastry sheets are used straight from the package, they don't need to be thawed long in advance, and the filling is not fussy – everything is mixed together in a few minutes.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40 minutes
Servings: 8-10
Difficulty: easy
Recipe type: quick dessert, homemade pie
Ingredients
1 package of pastry sheets (store-bought)
5 eggs
500 g sweet yogurt
1 cup sugar
6 tablespoons semolina
oil for greasing the sheets
Preparation method
1. Prepare the filling: in a large bowl, crack the eggs and mix them with the yogurt, sugar, and semolina. Mix well with a whisk or fork until everything is combined. If I want, I can add a little flavor (like grated lemon zest or a bit of vanilla), but often I skip this step.
2. Divide the pastry sheets, without separating them, into four approximately equal parts. I don’t count them exactly, just divide them by eye.
3. Choose a heat-resistant dish (like a Pyrex dish or any suitable baking tray). Start with the first quarter of sheets, placing them in the dish without separating them one by one, just carefully lift them and put them all in at once. Grease well with oil, using a kitchen brush or even with your hand.
4. Pour some of the yogurt mixture over this layer of sheets, leveling it slightly with a spoon.
5. Place the second quarter of sheets over the mixture, grease them again with oil, and add another portion of filling. Repeat the step until you finish the alternating layers of sheets-oil-filling, making sure to save the last sheets for the top layer.
6. Finally, place the remaining sheets, greasing them with oil as well.
7. Put the dish in the preheated oven at medium heat and bake for about 40 minutes. I don’t obsessively check on it, but after 35-40 minutes I look to see if it has browned a bit on top. Depending on the oven, sometimes I leave it for another 5 minutes if it hasn’t set enough.
Why I make this recipe often
I like it because it doesn’t take long, uses up what I already have in the fridge, and is suitable for any time of the day. It doesn’t require expensive ingredients, and I don’t have to stand around making sure it turns out well, because it’s a recipe tolerant of small variations in amounts.
Tips and variations
Tips
The sheets can dry out quite quickly if left too long in the air, so I keep them covered until I use them.
If I don’t have a brush, the oil can be spread with my hand or even with a spoon.
Semolina helps bind the filling, so don’t skip it.
Substitutions
Plain yogurt can also be used, but then I add a little more sugar.
The eggs cannot be omitted, they are essential for texture.
Variations
For an extra flavor, I can add lemon zest or vanilla to the mixture.
Some sprinkle powdered sugar after baking, but it’s not necessary.
Serving ideas
It can be eaten warm or cold, directly from the dish or cut into slices.
It also goes well with a little yogurt on the side if I want to serve it for breakfast.
Frequently asked questions
Can I use frozen pastry sheets?
Yes, just make sure they are completely thawed before use, otherwise they can tear when handled.
Can I use a different type of yogurt?
Yes, any type of yogurt works, but for plain yogurt, I recommend adjusting the sugar to taste.
Is it necessary to grease each layer of sheets with oil?
The oil helps the sheets not stick together and to brown. If I skip the oil, the pie will be drier.
Can I add cheese instead of yogurt?
I haven’t tried, the recipe is designed for yogurt, and cheese would change the final texture.
Can I reduce the sugar?
It can be adjusted to taste, but if I reduce the sugar too much, the flavor will be less pronounced.
Nutritional values
Approximately, for one serving (out of 10): about 250-280 kcal, 6-8 g protein, 30-35 g carbohydrates, 10-12 g fat. Values may vary depending on the type of yogurt and how much oil is used. The pie is higher in carbohydrates and moderate in protein content.
Storage and reheating
The yogurt pie keeps well in the fridge for 2-3 days, in a covered dish or in a box. It can be easily reheated in the oven or microwave. If it sits longer, the sheets become a bit soggy, but the taste doesn’t change significantly. I don’t recommend keeping it for more than a few days.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40 minutes
Servings: 8-10
Difficulty: easy
Recipe type: quick dessert, homemade pie
Ingredients
1 package of pastry sheets (store-bought)
5 eggs
500 g sweet yogurt
1 cup sugar
6 tablespoons semolina
oil for greasing the sheets
Preparation method
1. Prepare the filling: in a large bowl, crack the eggs and mix them with the yogurt, sugar, and semolina. Mix well with a whisk or fork until everything is combined. If I want, I can add a little flavor (like grated lemon zest or a bit of vanilla), but often I skip this step.
2. Divide the pastry sheets, without separating them, into four approximately equal parts. I don’t count them exactly, just divide them by eye.
3. Choose a heat-resistant dish (like a Pyrex dish or any suitable baking tray). Start with the first quarter of sheets, placing them in the dish without separating them one by one, just carefully lift them and put them all in at once. Grease well with oil, using a kitchen brush or even with your hand.
4. Pour some of the yogurt mixture over this layer of sheets, leveling it slightly with a spoon.
5. Place the second quarter of sheets over the mixture, grease them again with oil, and add another portion of filling. Repeat the step until you finish the alternating layers of sheets-oil-filling, making sure to save the last sheets for the top layer.
6. Finally, place the remaining sheets, greasing them with oil as well.
7. Put the dish in the preheated oven at medium heat and bake for about 40 minutes. I don’t obsessively check on it, but after 35-40 minutes I look to see if it has browned a bit on top. Depending on the oven, sometimes I leave it for another 5 minutes if it hasn’t set enough.
Why I make this recipe often
I like it because it doesn’t take long, uses up what I already have in the fridge, and is suitable for any time of the day. It doesn’t require expensive ingredients, and I don’t have to stand around making sure it turns out well, because it’s a recipe tolerant of small variations in amounts.
Tips and variations
Tips
The sheets can dry out quite quickly if left too long in the air, so I keep them covered until I use them.
If I don’t have a brush, the oil can be spread with my hand or even with a spoon.
Semolina helps bind the filling, so don’t skip it.
Substitutions
Plain yogurt can also be used, but then I add a little more sugar.
The eggs cannot be omitted, they are essential for texture.
Variations
For an extra flavor, I can add lemon zest or vanilla to the mixture.
Some sprinkle powdered sugar after baking, but it’s not necessary.
Serving ideas
It can be eaten warm or cold, directly from the dish or cut into slices.
It also goes well with a little yogurt on the side if I want to serve it for breakfast.
Frequently asked questions
Can I use frozen pastry sheets?
Yes, just make sure they are completely thawed before use, otherwise they can tear when handled.
Can I use a different type of yogurt?
Yes, any type of yogurt works, but for plain yogurt, I recommend adjusting the sugar to taste.
Is it necessary to grease each layer of sheets with oil?
The oil helps the sheets not stick together and to brown. If I skip the oil, the pie will be drier.
Can I add cheese instead of yogurt?
I haven’t tried, the recipe is designed for yogurt, and cheese would change the final texture.
Can I reduce the sugar?
It can be adjusted to taste, but if I reduce the sugar too much, the flavor will be less pronounced.
Nutritional values
Approximately, for one serving (out of 10): about 250-280 kcal, 6-8 g protein, 30-35 g carbohydrates, 10-12 g fat. Values may vary depending on the type of yogurt and how much oil is used. The pie is higher in carbohydrates and moderate in protein content.
Storage and reheating
The yogurt pie keeps well in the fridge for 2-3 days, in a covered dish or in a box. It can be easily reheated in the oven or microwave. If it sits longer, the sheets become a bit soggy, but the taste doesn’t change significantly. I don’t recommend keeping it for more than a few days.