Ingredients
Serves 8
Syrup
2 cups caster sugar
2 cups water
Juice of 1 lemon
1 tsp vanilla
Pita
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
Juice and zest of 1 lemon
Garnish
1 lime, sliced into thin slice
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius and grease and line a 20cm x 30cm baking dish.
For the syrup
Combine all the ingredients in a saucepan on a medium heat. Allow the mixture to boil vigorously for 8-10 minutes until it reduces slightly. Set aside and allow to cool.
For the pita
In a large bowl, tear and shred the Filo Pastry 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 baking dish and garnish with lime slices. Bake or 25-30 minutes or 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.