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5 from 1 vote

Lemonopita

Total Time1 hour 30 minutes
Course: Dessert
Yield: 8 people

Materials

For the cake

  • 454 g package phyllo dough thawed
  • 1/2 cup granulated sugar
  • 3/4 cup Maison Orphée Delicate Extra Virgin Olive Oil
  • Juice of 2 large lemons and zest of one of the lemons about 1/2 cup juice
  • 1 1/4 cup vanilla Greek yogurt
  • 3 large eggs room temperature
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup brandy optional

Honey Syrup

  • 1 1/2 cups water
  • 1 1/2 cups quality honey
  • 1 cinnamon stick
  • Zest strips of one large lemon

Garnish

  • Vanilla Bean Ice Cream
  • Maison Orphée Lemon Extra Virgin Olive Oil
  • Fresh Lemon Balm or Mint Sprigs

Instructions

  • Preheat oven to 300°F
  • Prepare phyllo pastry: Remove thawed phyllo from the package and place on clean cutting board. Cut rolled phyllo into 1/4 inch strips. Break it up by separating it and spreading it around evenly on one large nonstick baking sheet or 2 medium ones. Separate the phyllo pieces and spread it around evenly on the baking sheet. Place in the oven and bake for 20-30 mins until lightly golden, stirring occasionally a few times for even browning. Remove from oven, once cooled and dry, use your hands to break it up into small pieces. Increase oven to 350°F
  • While the phyllo is cooling, prepare the syrup. Place the water, honey, cinnamon stick and lemon strips in the pot and bring to a boil. Once it comes up to a boil, reduce heat and simmer for 2 minutes. Remove from heat and set aside to cool completely.
  • Lightly oil a 9x2 inch round springform pan.
  • To make the cake, add the remaining ingredients in a bowl of a standup mixer. Mix until well combined. Fold in the phyllo a little at a time until fully incorporated but do not over mix. Pour into the prepared springform pan and bake in a preheated oven until golden and set, about 40-45 minutes or until toothpick tester comes out clean. .
  • Once done, remove from oven and immediately pour the cooled syrup gently over the hot cake. Reserve lemon strips. Let it rest for 30 minutes or until it has soaked up the syrup.
  • Arrange reserved lemon strips on top of cake. Serve warm or chilled, topped with a scoop of vanilla been ice cream, a drizzle of the lemon oil and garnish with lemon balm or fresh mint sprig.