Yogurt and raisin pie

I often make yogurt and raisin pie when I have guests and want something simple and uncomplicated. I usually use a regular baking tray, Greek yogurt, and store-bought phyllo dough. The most work involves brushing the layers and mixing the filling. Once it cools down, it cuts neatly and keeps well the next day.

Quick Info

Total time: 1 hour
Servings: 12-16, depending on size
Difficulty: Easy

Ingredients

- 1 package of phyllo dough (approx. 400 g)
- 800 g strained or Greek yogurt (10% fat gives a creamier texture)
- 4 medium eggs
- 200 g raisins
- 250 g sugar
- 50 g semolina
- 1 teaspoon vanilla extract or essence
- Zest of 1 small lemon
- Zest of 1 small orange
- 120-150 g melted butter for brushing the layers (use as much as needed)
- Powdered sugar for decoration

Instructions

1. Preheat the oven to 180°C (350°F), with heat from top and bottom. Take out the butter and let it melt slowly without burning.

2. Prepare the filling: In a large bowl, whisk the eggs until well combined; no need for froth. Add the sugar, yogurt, semolina, raisins, lemon and orange zest, and vanilla. Mix well with a whisk or spatula. The mixture will remain fluid as the semolina absorbs the liquid later.

3. Brush the baking tray with melted butter. Unwrap the phyllo dough and cover it with a damp towel if you're working slowly to prevent it from drying out.

4. Place half of the phyllo sheets in the tray, one at a time. Brush each sheet lightly with butter. You don’t need too much butter per layer, but they shouldn’t be dry. If the sheets are too large for the tray, trim them to size or fold the edges discreetly.

5. Pour the yogurt mixture over the first layer of phyllo. Level it with a spatula.

6. Add the remaining phyllo sheets on top, one at a time, brushed with butter in the same way. The last sheet should be well brushed for a golden crust.

7. Using a sharp knife, cut the pie into squares or rectangles directly in the tray. Don’t press too hard to avoid shifting the filling.

8. Place the tray in the preheated oven on the middle rack. Bake for 40-45 minutes, or until nicely browned. Check after 35 minutes, depending on your oven and tray. The surface should be golden and slightly crisp.

9. Remove the tray and let it cool completely at room temperature. Only then can you cut the pieces, which will come out cleanly without leaking filling.

10. Sprinkle powdered sugar on top when completely cool.

Why I make this recipe often

It’s quick, the ingredients are always on hand, and it keeps well in the fridge. The yogurt and raisin pie cuts beautifully and can be served for breakfast, as a packed meal, or as dessert. It doesn’t require complicated techniques, and you can adapt the filling based on what you have at home.

Tips and Variations

Tips

- Use well-strained yogurt to prevent the sheets from becoming soggy. If using regular yogurt, strain it in a sieve lined with cheesecloth for a few hours.
- Semolina helps bind the filling. Don’t skip it.
- When brushing the sheets, don’t skimp on the butter, but don’t overdo it either. They just need to be shiny, not swimming in fat.
- Cut the pie before baking. If you wait, the top layers may break easily, and the filling could leak.
- Let the pie cool completely. If you cut it while warm, the filling will still be soft.

Substitutions

- You can use lower-fat natural yogurt, but let it strain for at least 2-3 hours.
- Butter can be replaced with oil, but the result won’t be as flaky and flavorful.
- Raisins can be substituted with dried cranberries, chopped apricots, or goji berries.
- If you prefer not to use lemon or orange zest, you can omit it or add a little cinnamon.

Variations

- For a richer flavor, you can add some chopped nuts or almonds along with the raisins.
- Add 2-3 tablespoons of heavy cream to the filling for extra creaminess.
- If you want a thinner pie, use a larger tray and reduce the amount of phyllo to 2/3.

Serving Ideas

- Chilled, dusted with powdered sugar.
- For breakfast with coffee or tea.
- With plain yogurt for extra creaminess.
- Cut into small pieces for dessert platters at events.

Frequently Asked Questions

1. Can I use frozen phyllo dough?
Yes, just make sure to thaw it completely at room temperature and keep it covered with a damp towel while you work with it, otherwise it will dry out and break.

2. What type of yogurt is best?
Greek yogurt (10% fat) works best. If using regular yogurt, strain it in a sieve lined with cheesecloth; otherwise, the filling will be too liquid.

3. Can I make it without raisins?
Yes. You can omit them or use another finely chopped dried fruit.

4. Can the pie be made with homemade phyllo dough?
Yes, if you have the time and inclination to roll out thin sheets, but the store-bought version is quicker and yields good results.

5. What if the pie is too soggy at the bottom?
It’s likely that the yogurt was too liquid, or the sheets weren’t baked long enough. Next time, use better-strained yogurt and preheat the oven thoroughly.

Nutritional Values

For a medium serving (about 1/12 of the tray), approximately:
- Calories: 250-300 kcal
- Protein: 7-8 g
- Carbohydrates: 35-37 g
- Fat: 9-12 g

The pie contains a fair amount of sugar and butter, but also some protein and calcium from the yogurt. For exact values, check the ingredients used.

Storage and Reheating

It can be stored in the fridge, covered, for up to 4 days. Pieces can be served cold or gently reheated in the microwave for 20-30 seconds. If you want to keep it longer, you can freeze the pieces in well-sealed containers. After thawing, the texture may become slightly moist, but the taste remains good.

 Ingredients: a package of phyllo dough 800 g strained yogurt (or Greek) 4 eggs 200 g raisins 250 g sugar 50 g semolina butter for greasing the sheets grated orange and lemon zest 1 teaspoon vanilla essence powdered sugar

 Tags:  yogurt pie raisins pie recipe yogurt