Lemonopita (Greek Lemon Phyllo Cake)
Creating Lemonopita is a breeze when you have Greek yogurt, lemon juice, and zest, along with an abundance of shredded phyllo dough, to craft this delightful Greek dessert.
Ingredients
Syrup
- 3 cups white sugar
- 2 cups water
- 4lemons, zested and juiced (divided)
Cake
- 1 (16 oz) package phyllo dough, defrosted if frozen
- 7 oz Greek-style yogurt
- 1 cup sunflower oil
- 3/4 cup white sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-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.
Nutrition
Calories: 605kcalCarbohydrates: 97gProtein: 8gFat: 23gSaturated Fat: 3gCholesterol: 78mgSodium: 344mgPotassium: 281mgFiber: 3gSugar: 70gVitamin C: 54mgCalcium: 127mgIron: 2mg
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