Lemonopita (Greek Lemon Phyllo Cake)

Lemonopita (Greek Lemon Phyllo Cake)

Recipe by Diana Moutsopoulos from allrecipes.com

Dessert 2 Hr. 10 Mins.

Ingredients

12

12 servings

  • 3 cups white sugar
  • 2 cups water
  • lemon
  • 1 (16 ounce) package phyllo dough
  • 1 (17.6 ounce) container Greek yogurt
  • 1 cup sunflower seed oil
  • 0.75 cup white sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder

Instructions

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with oil.
  • Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients.
  • Make the syrup: Combine sugar, water, and zest of 2 lemons in a saucepan over medium-high heat. Bring to a boil and simmer for 8 minutes. Remove from heat and stir in lemon juice from all 4 lemons. Allow syrup to cool while you prepare the cake.
  • Combine yogurt, oil, sugar, eggs, vanilla extract, baking powder, and the remaining lemon zest in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour lemon-egg mixture over the shredded phyllo in the baking pan. Stir everything together gently until egg mixture is evenly distributed, ensuring there are no dry spots of phyllo.
  • Bake in the preheated oven until the top is golden and the filling set, about 45 minutes.
  • Remove lemonopita from the oven and immediately ladle the cooled syrup over the hot cake. Set aside until most of the syrup has soaked in, at least 1 hour. Slice into squares and serve.

Nutritional Facts

Per 12 servings

  • Calories: 605
  • Carbohydrate: 97g
  • Fat: 23g
  • Fiber: 3g
  • Protein: 8g
  • Sugar: 70g

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