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