Ingredients
Syrup:
-
3 cups white sugar
-
2 cups water
-
4 lemons, zested and juiced (divided)
Cake:
-
1 (16 oz) package phyllo dough, defrosted if frozen
-
7 oz Greek-style yogurt
-
1 cup sunflower oil
-
3/4 cup white sugar
-
5 large eggs
-
1 teaspoon vanilla extract
-
1 tablespoon baking powder
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with oil.
-
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.
-
Make the syrup: Combine sugar, water, and zest of 2 lemons in a saucepan over medium-high heat. Bring to a boil and simmer for 8 minutes. Remove from heat and stir in lemon juice from all 4 lemons. Allow syrup to cool while you prepare the cake.
-
Combine yogurt, oil, sugar, eggs, vanilla extract, baking powder, and the remaining lemon zest 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, ensuring there are no dry spots of phyllo.
-
Bake in the preheated oven until the top is golden and the filling set, about 45 minutes.
-
Remove lemonopita from the oven and immediately ladle the 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.
Nutrition Facts (per serving)
| 605 | Calories |
| 23g | Fat |
| 97g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 605 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 3g | 15% |
| Cholesterol 78mg | 26% |
| Sodium 344mg | 15% |
| Total Carbohydrate 97g | 35% |
| Dietary Fiber 3g | 12% |
| Total Sugars 70g | |
| Protein 8g | 16% |
| Vitamin C 54mg | 60% |
| Calcium 127mg | 10% |
| Iron 2mg | 13% |
| Potassium 281mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
