Ingredients
375g Antoniou Fillo Pastry
150g unsalted butter
For the syrup
1 and ½ cups water
1 and ½ cups sugar
The peel of one orange, cut into thick strips
For the custard
1 and ½ cups Greek style yoghurt
¾ cup olive oil or vegetable oil
6 eggs
1 cup caster sugar
1 teaspoon baking powder
1 teaspoon vanilla bean paste or 2 teaspoons vanilla sugar
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. Brush a 35cm round or square baking tin with butter.
To make the syrup
Add the water, sugar and orange rind to a small saucepan. Bring to the boil, then lower the heat so that the syrup is simmering gently. Simmer for 15 minutes and allow to cool completely. Remove the orange peel.
To prepare the Fillo Pastry
Lay one sheet of Fillo Pastry on your bench and brush with butter. Repeat with two more sheets of pastry, so that you have three sheets on top of each other in total. Crinkle the pastry loosely and transfer it to your baking tray. Repeat with the remaining pastry.
To make the custard
In a large bowl combine the Greek yogurt, oil, eggs, sugar, baking powder and vanilla. Whisk until the ingredients are well incorporated. Pour the custard slowly over the Fillo Pastry one ladle of custard at a time. Shake the baking pan so that the custard seeps everywhere. Bake for approximately 45 minutes to one hour, or until the pastry is golden in colour.
Pour the cooled syrup over the hot pastry. Allow to soak for 20 minutes before serving.
Watch this video to learn how to make Artemis’ Patsavouropita - a Greek rag pie using Fillo Pastry