Lemonopita blueberry delight (Print Version)
# Ingredients:
01 -
375g Antoniou Fillo dough
02 -
200g fresh blueberries
→ For the syrup
03 -
3 cups water
04 -
2 cups powdered sugar
05 -
Peel from one lemon
06 -
1 cinnamon stick
→ For the cream
07 -
1 ½ cups Greek yogurt
08 -
5 eggs
09 -
½ cup extra virgin olive oil
10 -
Zest of one lemon
11 -
½ cup powdered sugar
12 -
1 tablespoon baking powder
13 -
¼ teaspoon salt
# Instructions:
01 -
Keep the Fillo dough inside its wrapping and set it out of the fridge so it reaches room temperature.
02 -
Turn your oven on and set it to 180°C (356°F) to preheat.
03 -
In a pot, combine the water, powdered sugar, cinnamon stick, and lemon peel. Let it boil on medium-high for about 20 minutes.
04 -
Take the Fillo dough and lay it down in a 30x20cm baking dish. Tear or crumple each sheet, or slice it into strips. Sprinkle a third of the blueberries across the layers—make sure some tuck between the sheets.
05 -
In a large mixing bowl, combine the yogurt, eggs, olive oil, lemon zest, powdered sugar, baking powder, and salt. Whisk until smooth. Pour this over the Fillo and make sure it soaks into all areas, leaving no dry spots. Scatter the rest of the blueberries evenly on top.
06 -
Place in the oven and cook for an hour, or until the top turns a nice golden color.
07 -
Using a skewer, poke holes all over the hot pastry. Immediately pour the cooled syrup over the top to soak in. Wait 20 minutes before serving.