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Lemonopita (Greek Lemon Phyllo Cake)
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 130 minutes
Greek Lemonopita: Tangy yogurt, zesty lemon, and flaky phyllo pastry combine for an effortlessly delicious dessert.
Ingredients:
2cups water
lemon
1 (16 ounce) packagephyllo dough
1 (17.6 ounce) container Greek yogurt
1cupsunflower seed oil
0.75 cupwhite sugar
5eggs
1tablespoonbaking powder
Instructions:
Preheat the oven to 350 degrees F (175 degrees C) and grease a 9x13-inch baking pan lightly with oil.
Unwrap phyllo sheets and tear them into shreds, then pile them in the baking pan to dry slightly while you prepare the other ingredients.
Prepare the flavorful syrup by combining sugar, water, and zest of 2 lemons in a saucepan. Bring the mixture to a boil, then let it simmer for 8 minutes. Once done, take it off the heat and stir in the lemon juice from all 4 lemons. Let the syrup cool as you get the cake ready.
In a blender or food processor, blend yogurt, oil, sugar, eggs, vanilla extract, baking powder, and remaining lemon zest until frothy, about 2 minutes. Pour this lemon-egg mixture over the shredded phyllo in the baking pan and gently stir until evenly combined, making sure the phyllo is fully coated.
Bake until the top is golden and the filling is set, around 45 minutes in the preheated oven.
Once the lemonopita is out of the oven, pour the cooled syrup over the hot cake right away. Let it sit until it absorbs most of the syrup, which typically takes at least 1 hour. Then, cut into squares and serve.