Lemon Phyllo Cake Topped With Greek Yogurt (Lemonopita)
Phyllo pastry bathed in cinnamon syrup is one of the tastiest sweet dishes out there. Pair the sugar sweetness with lively lemon zest and lemon juice sourness. Bring even more freshness with Greek yogurt into the casserole mixture and when serving it, too.
Ingredients Needed for Lemon Phyllo Cake Topped With Greek Yogurt (Lemonopita)
For the cake:
8 phyllo sheets
4 eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
1 cup Greek yogurt
½ tablespoon baking powder
1 cup of sugar
1 tablespoon butter
For the syrup:
1 cinnamon stick
2 tablespoons of lemon zest
2 tablespoons of lemon juice
Greek yogurt for serving
lemon zest for garnishing
fresh mint for garnishing
How to Make Lemon Phyllo Cake Topped With Greek Yogurt (Lemonopita)
- For the cake: Fill a 13 x 9 x 2 inch (33 x 23 x 5 cm) baking dish with phyllo sheets. Bake for 20 minutes at 340⁰F/170⁰C.
- Remove from the oven. Crush the baked phyllo using the hands. Set aside.
- Add the eggs, lemon zest, lemon juice, Greek yogurt, and baking powder to a bowl. Whisk until even.
- Add the sugar and whisk until smooth. Add the crumbled phyllo and mix.
- Coat the interior of a 13 x 9 x 2 inch (33 x 23 x 5 cm) baking dish with the butter. Add the crumbled phyllo mixture, spread it evenly, then bake for 20 minutes at 340⁰F/170⁰C.
- For the syrup: Add some lemon zest and lemon juice into the pot where you have the water-sugar-cinnamon mixture. Mix.
- Pour the syrup over the phyllo casserole using a ladle. Press gently and wait until it is absorbed. Let it sit for 30 minutes.
- Portion and serve with yogurt. Optionally, you can garnish with lemon zest and mint.