This yogurt phyllo pie is especially tasty and fluffy! By beating the egg whites separately (in the form of meringue) and by using a fat yogurt (Greek type, i.e. strained, without much whey) we will get a spectacular result, completely different from other pies: ours rises and puffs up like a soufflé! Finally, it has the taste and texture of a smooth and aromatic cheesecake. The layering of the sheets with the filling is also very important.
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The written recipe (published on the blog since 2017) was tested by millions of readers: savoriurbane.com/placinta-cu-...
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*** Ingredients for a 20x30 cm tray
500 g greek yogurt (10% fat)
5 eggs
200 g sugar
400 g thin sheets of phyllo dough (filo)
2 sachets of Bourbon vanilla sugar
1-2 good pinches of salt
120 g raisins or dried cranberries
40 g cornstarch
50 g melted butter
Grated zest of 2 lemons or 1 lemon and 1 orange
Baking: 45 de min at 170 C (electric convection oven - with fan) or medium heat at classic gas ovens.
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