Ingredients
375g Antoniou Fillo Pastry
200g fresh blueberries
For the syrup
2 cups caster sugar
3 cups water
Rind of 1 lemon
1 cinnamon stick
For the custard
1 ½ cup Greek yogurt
½ cup extra virgin olive oil
5 eggs
½ cup caster sugar
1 tablespoon baking powder
Grated zest of 1 lemon
¼ teaspoon salt
Method
Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius.
To make the syrup
Add the water, sugar, lemon rind and cinnamon to a pot. Boil on medium high heat for approximately 20 minutes.
To prepare the Fillo Pastry
Place Fillo Pastry in a baking tray approximately 30cm x 20cm. You can either cut the roll of pastry into strips, create loosely scrunched balls from single sheets or crinkle single sheets. The arrangement is your choice. Scatter over a third of the blueberries making sure some are nestled within the Fillo Pastry.
To make the custard
In a large bowl combine the Greek yogurt, olive oil, eggs, sugar, baking powder, lemon zest and salt. Whisk until the ingredients are very well incorporated. Pour the custard over the Fillo Pastry evenly, then use a fork to ensure the custard has covered all the Fillo Pastry and there are no dry spots. Scatter over the remaining blueberries. Bake for approximately one hour, or until the pastry is golden in colour.
Using a skewer, immediately poke holes all over and into the pastry, then pour the cooled syrup over the hot pastry. Allow to soak for 20 minutes before serving and enjoy with ice cream.
Recipe and video: Mary Politis from Mary’s Kouzina
Watch this video to learn how to make a Lemon and Blueberry Lemonopita