Lemonopita (Greek Lemon Phyllo Cake) Recipe

Name: Lemonopita (Greek Lemon Phyllo Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Syrup:; 3 cups white sugar; 2 cups water; lemons, zested and juiced; 2 lemons, juiced; Cake:; 1 (16 ounce) package phyllo dough; 1 (17.6 ounce) container Greek yogurt; 1 cup sunflower seed oil; 3/4 cup white sugar; 5 eggs; lemons, zested; 1 teaspoon vanilla extract; 1 tablespoon baking powder

Servings: persons

Syrup:
3 cups white sugar
2 cups water
lemons, zested and juiced
2 lemons, juiced
Cake:
1 (16 ounce) package phyllo dough
1 (17.6 ounce) container Greek yogurt
1 cup sunflower seed oil
3/4 cup white sugar
5 eggs
lemons, zested
1 teaspoon vanilla extract
1 tablespoon baking powder

1
Combine sugar, water, and zest of 2 lemons in a saucepan over medium-high heat. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and stir in lemon juice from 4 lemons. Allow syrup to cool while you prepare the cake.
2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with oil.
3
Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients.
4
Combine yogurt, oil, sugar, eggs, lemon zest, vanilla extract, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour lemon-egg mixture over the shredded phyllo in the baking pan. Stir everything together gently until egg mixture is evenly distributed.
5
Bake in the preheated oven until the top is golden and the filling set, about 45 minutes.
6
Remove from the oven and immediately pour cooled syrup over the hot cake. Set aside until most of the syrup has soaked in, at least 1 hour. Slice into squares and serve.

1301

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Syrup:, 3 cups white sugar, 2 cups water, lemons, zested and juiced, and more.

Yes, Lemonopita (Greek Lemon Phyllo Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemonopita (Greek Lemon Phyllo Cake)

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