Blueberry Lemon Zest Phyllo Pie
When I am back home in Crete, I cannot stop using Fresh Phyllo Pastry, which is such a nice change!
I hope you will enjoy this sweet recipe as much as we did. Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Blueberry Lemon Zest Phyllo Pie
This sweet Greek pie made with fresh phyllo pastry, lemons from the garden and greek yogurt is so easy to prepare and delicious to eat!
Equipment
Ingredients
- 5 Tbsp (70 g) butter (Melted)
- 16 oz (450 g) phyllo pastry (About 10 sheets)
- 3 eggs
- 1/2 cup (100 g) sugar
- 1 cup (200 g) Greek Yogurt
- 3/4 cup (185 g) Milk
- 1 lemon (Zest | Juice about 2 Tbsp/30g)
- 8 oz (225 g) blueberries (Washed | Pat Dry)
Instructions
- Place your Grande Round Flexipan® Mold on the top of your Medium perforated baking sheet. Set aside.
- Preheat oven to 400F/200C.
FILO PIE PREPARATION
- Lay down one sheet of phyllo Pastry onto your Roul'Pat™. Brush some of the melted butter on top. Cover with a second sheet and brush it with butter also. Add a few blueberries.
- Using both hands, fold into an accordion.
- Transfer it into your Flexipan®. Repeat the Process until you use all your sheets.
- In a mixing bowl, whisk together the eggs and sugar. Combine the Greek yogurt, milk, lemon zest and lemon juice. Pour it all over your pie.
BAKE!
- Bake for 30 minutes at 400F/200C. (Every oven heats differently, monitor your tart from 25min).
- Once your Blueberry Lemon Phyllo Pie is out of the oven, let it cool down for 10 minutes before sliding it onto your serving plate. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 353kcal | Carbohydrates: 50g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 372mg | Potassium: 177mg | Fiber: 2g | Sugar: 18g | Vitamin A: 364IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
How long in advance can I bake this before serving?
Hi Gillian that’s a great question. I like mine warm with a scoop of ice cream so if you feel rushed and want to bake it in advance. I would say you could prepare it the day before and once it has cooled down refrigerate. Then allow 30-45 minutes to bring it to room temperature and place it under the grill for a few minutes rotating half way through and keeping an eye on it of course. Hope this helps! Enjoy! ~Nessa
P.S. I am actually planning to make it again today as I still have a few sheets of phyllo left from the Moroccan dessert I made.