Lemon & Lime Fillo Pastry Pita


serves 8


2 cups caster sugar
2 cups water
juice of 1 lemon
1 tsp vanilla


375g Antoniou Fillo pastry
1/3 cup caster sugar
¾ cup olive oil
5 eggs
1 cup Greek yoghurt
1 tsp vanilla
2 tsp baking powder
juice and zest of 2 limes and 1 lemon


Preheat your oven to 180 deg C and grease and line a 20 x 30 cm baking dish and then set aside.

Make the syrup by combing all the ingredients in a saucepan on a medium high heat. Allow the mixture to boil vigorously for 8-10 minutes until it reduces slightly. Once cooked, set aside and allow to cool.

In one large bowl, tear and shred the fillo into pieces till it resembles torn pieces of paper.

In another bowl, whisk the pita ingredients until the mixture is smooth and silky. Pour the batter over the torn fillo and using a flat spatula, mix thoroughly ensuring all the fillo is well incorporated into the batter. Pour into the greased baking dish, garnish with lemon/lime slices and bake for 25-30 mins until the mixture is set.

Using a sharp knife score the pie into serving sizes and pour over the cooled syrup. Allow to cool completely before serving.

Recipe, styling and photography by Souvlaki for the Soul