Greek Lemon Phyllo Pie: lemonopita/Patsavouropita

Print the recipe here: https://www.dimitrasdishes.com/greek-...

Ingredients
For the Syrup:

1 and 1/2 cup (375ml) water
1 and 1/2 cup (300g) granulated sugar
peel of a lemon
1/2 cup lemon juice
For the Pie:

1 pound (500g) #4 phyllo, thawed
4 eggs
1 cup (250ml) vegetable oil
1 cup yogurt or sour cream
3/4 cup granulated sugar
1/4 cup lemon juice
2 tablespoons (2-3 lemons) lemon zest
1 tablespoon baking powder
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350 °F, 160°C.

Lightly grease a 9 by 13-inch (23 by 33 cm) baking pan.

Remove the phyllo roll from the packaging and keep it rolled up. Slice it into about half-inch strips.

Separate the phyllo strips and spread them onto a tray or over the counter and allow them to dry for about an hour or overnight.

Make the Syrup: In a saucepan, combine all of the syrup ingredients except for the vanilla extract and bring to a boil. Mix together and as soon as the sugar has dissolved remove the pan from the heat. Add the vanilla, stir together and set aside to cool completely.

Assemble the dessert:

In a large mixing bowl, beat together the eggs, sugar, and vanilla until thick and pale. About 3 minutes.

Add the oil, yogurt, baking powder, juice, and zest and mix together until incorporated. Toss the phyllo strips in the custard and pour the mixture into the prepred baking pan.

Bake on the center rack for 45 minutes- 1 hour or until golden on top.

Remove the pan from the oven and pierce the pie all over. Pour the cooled syrup over the pie and set aside to cool for 2 hours. Serve at room temperature or chilled. Top with whipped cream, ice cream, or mascarpone cheese and ground pistachios.

Kali Orexi!

Notes
Store any leftovers in an airtight container in the refrigerator for 3-4 days.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes



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