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This Greek-style tart brings together sharp lemon zest and juicy blueberries. It's sweet but fresh and feels super light. Every bite is sure to impress your friends.
The first time I made this lemonopita was for a summer hangout with friends. Now, every family get-together, everyone asks me for it. It's kind of my thing.
Fresh Ingredients List
- Fresh blueberries 200g: Go for the plump and glossy ones for more taste
- Antoniou filo pastry 375g: These thin sheets make everything super flaky
- Cinnamon stick 1: Gives a gentle bit of spice
- Zest from 1 lemon: Use an organic one for extra punch
- Fine sugar 2 cups: Makes that syrup shiny and just right
- Water 3 cups
- Peeled zest of one lemon
- 1 tablespoon baking powder
- Half cup fine sugar
- Half cup smooth extra virgin olive oil: Go for a mild one so nothing overpowers the taste
- Five eggs: Best if they've had time to warm up
- 1.5 cups thick Greek yogurt: Choose a rich, creamy style
- Quarter teaspoon salt
Step-by-Step Guide
- Do this before you start:
- Pull out the filo pastry and let it hang out on the counter in its box. Crank the oven to 180C so it's ready to go.
- Syrup action:
- Chuck water, sugar, lemon zest, and cinnamon into a pot. Bring to a boil on medium-high and let it bubble for 20 minutes so it thickens up a bit. Leave it to chill while you get everything else sorted.
- Set up the filo:
- Lay the filo in a roughly 30 by 20cm dish. You can slice it into strips or just scrunch up the sheets into little balls. Do whatever seems fun for some layers and texture. Drop a third of the blueberries on and hide some in the folds of pastry.
- Whip up the creamy filling:
- In a big bowl, mix the yogurt, oil, eggs, sugar, baking powder, lemon zest, and salt. Whisk until smooth and everything's mixed in. Pour the cream mix evenly all over the filo. Use a fork to poke around and make sure there's no dry bits. Toss those last blueberries on top.
- Bake and finish up:
- Pop it in the oven for an hour till golden. While it's still hot, poke holes all over with a skewer and pour that cooled syrup all on top. Wait 20 minutes so it soaks in before you cut it up to eat.
Worth Knowing
The real trick with this is using top-shelf Greek yogurt. My family always goes all-out with extra thick yogurt, and that's what gives the lemonopita its crazy rich texture.
Storing
This lemonopita keeps great in the fridge for up to 3 days. Just cover with plastic wrap so it doesn't dry out. Warm it up in the oven for a few minutes or eat it right from the fridge, maybe with a scoop of ice cream.
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Swap Suggestions
No filo on hand? Grab some phyllo, it's almost the same. For a dairy-free version, use a super thick plant yogurt like coconut or almond instead of Greek yogurt. Feel free to toss in whatever fruit's in season if blueberries are out.
Background Story
Lemonopita is a classic Greek baked treat that puts lemon front and center—a big deal in Mediterranean cooking. This twist with blueberries is a modern spin but keeps everything you love about the old-school sweet. In the Greek islands, you'll see stuff like this at family parties all the time.
Chef Hints
- Handle filo pastry as little as you can since it gets brittle when warm
- Want it extra lemony? Add a few drops of fresh lemon juice to the cream
- Serve it with a spoonful of lightly sweetened whipped cream for the best texture mix
Frequently Asked Questions
- → How should the Fillo pastry be arranged?
You can choose to crumble, layer, or roll the Fillo sheets as you like, making sure to scatter blueberries in between the sheets for even flavor.
- → Can frozen blueberries be used?
Yes, but make sure to thaw them completely and pat them dry to prevent the pastry from getting soggy.
- → Why is the dessert soaked with syrup?
The syrup adds moisture and sweetness, enhancing the flavors of the lemon and blueberries while balancing the crispiness of the pastry.
- → Is Greek yogurt replaceable in the cream?
Definitely! You can use thick plain yogurt or even heavy cream as a substitute for Greek yogurt.
- → How can I tell the dessert is ready?
The top will turn golden brown and be slightly firm. Insert a toothpick, and if it comes out clean, it's done.