Name: Juicy Greek apple pie with phyllo sheet
Prep time: 25 min
Cook time: 45 min
Yield: 10–12
Ingredients: 450 g phyllo pastry; 200 g brown sugar; 4 eggs; 1 tsp vanilla extract; 200 ml vegetable oil; 300 g strained Greek yogurt; 1 tsp ground cinnamon; 1 tsp baking powder; A pinch of salt; 4 large apples (e.g. Pink Lady), grated; 100 g fresh apple juice (from the grated apples); 350 g water; 450 g sugar; 1 cinnamon stick; 1 tbsp lemon juice

Juicy Greek apple pie with phyllo sheet

Servings

10–12

Preperation

25 minutes

Cooking

45 minutes

Waiting

1 hour

Dry the phyllo: Cut phyllo sheets into thin strips and spread on a baking tray. Bake at 150°C (300°F) for 20 minutes until crisp, stirring every 5 minutes.

Prepare the apples: Grate the apples and squeeze them well, saving both the juice (for the syrup) and the pulp (for the batter).

Make the batter: Beat the eggs with brown sugar until fluffy. Add oil, vanilla, yogurt, baking powder, and cinnamon. Mix in the apple pulp.

Add the baked phyllo strips and fold gently with a spatula to combine.

Pour the mixture into a greased 28 cm round baking pan. Bake at 175°C (350°F) for 35 minutes, until golden and set.

Prepare the syrup: In a pot, combine the apple juice, water, sugar, cinnamon stick, and lemon juice. Bring to a boil, then simmer for 5 minutes.

Pour cold syrup slowly over the hot pie, let it absorb fully, and rest for 1 hour.

Serve plain or with vanilla ice cream for extra indulgence.