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Here’s a bright lemony pie with juicy blueberries, bringing together a fresh zing and sweet vibe for a light treat that'll wow everyone at the table.
I made this lemonopita the first time for a summer night hangout with friends. Ever since, my family always asks for it whenever we get together.
Ingredients
- 200g fresh blueberries: Pick firm, shiny berries for the best pop of flavor
- 375g Antoniou filo dough: Thin sheets grab an unbeatable flaky crunch
- 1 cinnamon stick: Gives just the right spicy kick
- Zest of one lemon: Try to pick an organic one for more lemony punch
- 3 cups water
- 2 cups superfine sugar: Makes your syrup silky and it soaks right in
- Zest from a lemon, grated
- Half a cup of superfine sugar
- 5 eggs: Let them warm up to room temp first so everything mixes well
- Half a cup mild extra virgin olive oil: Go with something light so it doesn’t take over the taste
- One and a half cups thick Greek yogurt: Aim for that rich, creamy texture
- One tablespoon baking powder
- Quarter teaspoon salt
Step-by-Step Directions
- Baking & finishing:
- Bake about an hour till everything looks deep golden. Right when it comes out, poke holes everywhere using a wooden skewer and pour the cooled syrup over while the pie’s hot. Wait 20 minutes for it to soak in before digging in.
- Cream filling:
- Get a big bowl and whisk together Greek yogurt, olive oil, eggs, sugar, baking powder, lemon zest, and salt until smooth. Pour it evenly over the filo layers, then use a fork so the cream spreads everywhere. Sprinkle the last of the blueberries over the top.
- Filo prep:
- Set your filo in a baking dish about 30x20cm. You can snip the stack into strips, scrunch up sheets to make messy balls, or just layer them all loosely. Arrange to get fun texture and lift. Toss in a third of the blueberries, making sure some land in the middle layers.
- Syrup time:
- Combine water, sugar, lemon zest, and cinnamon in a pot. Crank the heat to bring it to a boil, then let it bubble on medium-high for 20 minutes till it starts to thicken up a bit. Let it rest to cool down while you do everything else.
- Before anything else:
- Let your filo come up to room temperature still sealed in the pack. Warm up the oven to 180°C (about 350°F).
Must-Know Tips
The magic here comes down to using a super thick, luxury Greek yogurt. My family always goes for extra creamy, homemade-style stuff—it takes this lemonopita over the top.
Keeping It Fresh
This lemonopita keeps just fine in the fridge for up to 3 days. Cover it up tight with plastic wrap so it stays moist. Warm it gently in the oven if you’d like, or just serve chilled with a scoop of ice cream.
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Easy Swaps
If you can’t track down filo, grab phyllo instead—they’re super close. Want it dairy free? Use a plant-based yogurt (coconut or almond yogurt works like a charm). Also feel free to sub out the blueberries for whatever fruit is in season.
Background
Lemonopita is a classic Greek bake that puts the spotlight on lemon, a big part of Mediterranean cooking. This take, loaded with blueberries, is a fun modern twist. In the Greek islands, bakes like this show up all the time for family celebrations and parties.
Pro Tips
- Don’t mess with the filo too much or it'll get breakable when it warms up
- If you want even more lemon flavor, a dash of fresh juice in the cream will amp it up
- Try serving with a spoonful of lightly sweetened whipped cream for the best combination of textures
Frequently Asked Questions
- → What’s the best way to prep Fillo dough for this?
You can either crumple the sheets, layer them loosely, or cut them into strips. Be sure to add blueberries between the layers for balance.
- → Can I use frozen blueberries?
Absolutely, just thaw them first and pat off any extra moisture so the dough stays crisp.
- → Why do we pour syrup on the dough?
The syrup gives the dessert a soft texture and adds a perfectly balanced sweetness to the flavors of lemon and blueberry.
- → Is there a swap for Greek yogurt in the cream?
Yup, you can go with thick plain yogurt or even a dollop of heavy cream as a substitute for Greek yogurt.
- → How do I know it’s done baking?
The top should be golden and firm when you touch it. Stick a toothpick in—if it comes out clean, it’s done!