Clementine pie with syrup and yogurt
Ingredients
- 1 packet filo pastry sheets
- 1 glass sunflower oil
- 1 glass sugar
- peel from 3 clementines
- 1 sachet baking powder (roughly 1-2 tsp)
- vanilla extract
- 3 eggs, beaten
- 1 tub (200g) low fat Greek yogurt
- For the syrup:
- 3 glasses water
- 2 glasses sugar
- peel and juice from 2 large clementines
- thin clementine slices for decoration (optional)
Directions
-
In a bowl, mix all the ingredients except the filo pastry, and mix until smooth.
-
Using your hands, tear the filo pastry sheets into small pieces, and mix with the rest of the ingredients in the bowl. Grease a baking tin with olive oil and add the cake mixture.
-
Bake at 180°C until golden (about 35 minutes. Prepare the syrup by boiling all the ingredients together and mixing until thick. LEave the cake to cool, then add the syrup. Leave for 5 minutes until the syrup is absorbed, then cut into slices. Serve on its own or with a scoop of kaimaki or vanilla ice cream.
-