Lemonopita (Lemon Filo Pie)

Name: Lemonopita (Lemon Filo Pie)
Total time: 110 min
Yield: 10 pieces
Cuisine: Greek
Ingredients: 250 g filo sheets; 3 whole lemon; 275 g caster sugar; 1 whole cinnamon stick; 6 whole clove; 3 whole star anise; 2 whole egg; 125 ml milk; 100 ml extra virgin olive oil; 1 tbsp vanilla essence; 1 tsp baking soda; 1 tsp baking powder

1h 50m

Serves 10

creamyconfusion.com.au

Lemonopita (Lemon Filo Pie)

creamyconfusion.com.au

1h 50m

Serves 10

Directions

1Preheat oven to 100 degrees Celsius, fan forced and line a small deep baking tray (241mm x 148mm x 55mm). Arrange the filo sheets in an accordion style on the tray, squishing them together vertically, and bake to dry out for one hour. Remove from oven and raise temperature to 170 degrees Celsius, fan forced.
2In a large mixing bowl, whisk together 100g of the caster sugar and the zest of 2 lemons. Let it sit to allow the oils to release.
3Prep the syrup by combining 175ml water, 175g sugar, cinnamon stick, star anise, cloves, and the peel of 1 lemon in a saucepan. Bring to a boil, bubble rapidly for 2 minutes, then remove from heat and mix in the juice of 2 lemons. Chill in the fridge.
4To the lemon zest and sugar mixture, whisk in eggs, milk, oil, baking soda, and baking powder. Break up the dried filo sheets into shards over the batter using your hands and mix well with a wooden spoon until combined and pourable.
5Pour the batter into the lined baking tray and bake for 35-40 minutes or until a toothpick comes out clean and a crust has formed on top.
6Remove the cake from the oven, poke holes all over with a toothpick, and pour the cold syrup over the hot cake. Allow to set for 30 minutes before cutting.

Ingredients

250 g filo sheets
3 whole lemon
275 g caster sugar
1 whole cinnamon stick
6 whole clove
3 whole star anise
2 whole egg
125 ml milk
100 ml extra virgin olive oil
1 tbsp vanilla essence
1 tsp baking soda
1 tsp baking powder

Lemonopita (Lemon Filo Pie)

1h 50m

Serves 10

creamyconfusion.com.au

Lemonopita (Lemon Filo Pie)

creamyconfusion.com.au

1h 50m

Serves 10

Directions

1Preheat oven to 100 degrees Celsius, fan forced and line a small deep baking tray (241mm x 148mm x 55mm). Arrange the filo sheets in an accordion style on the tray, squishing them together vertically, and bake to dry out for one hour. Remove from oven and raise temperature to 170 degrees Celsius, fan forced.
2In a large mixing bowl, whisk together 100g of the caster sugar and the zest of 2 lemons. Let it sit to allow the oils to release.
3Prep the syrup by combining 175ml water, 175g sugar, cinnamon stick, star anise, cloves, and the peel of 1 lemon in a saucepan. Bring to a boil, bubble rapidly for 2 minutes, then remove from heat and mix in the juice of 2 lemons. Chill in the fridge.
4To the lemon zest and sugar mixture, whisk in eggs, milk, oil, baking soda, and baking powder. Break up the dried filo sheets into shards over the batter using your hands and mix well with a wooden spoon until combined and pourable.
5Pour the batter into the lined baking tray and bake for 35-40 minutes or until a toothpick comes out clean and a crust has formed on top.
6Remove the cake from the oven, poke holes all over with a toothpick, and pour the cold syrup over the hot cake. Allow to set for 30 minutes before cutting.