Lemonopita (Greek Lemon Phyllo Cake) by Tanerxaydin

Ingredients

• 1 (450g/1 lb) package phyllo pastry, thawed
• 1/2 cup vegetable oil or melted unsalted butter
• 3 large eggs
• 1 cup granulated sugar (for cake batter)
• 1 cup full-fat greek yogurt
• 1 tsp vanilla extract
• 2 tbsp lemon zest (from 2-3 lemons)
• 1/2 cup fine semolina
• 1 tbsp baking powder
• 2 cup granulated sugar (for syrup)
• 1.5 cup water (for syrup)
• 1 cinnamon stick (for syrup)
• 3-4 strips lemon peel (for syrup)
• 1/2 cup fresh lemon juice (from 2-3 lemons, for syrup)

Instructions

1. Prepare the lemon syrup: In a medium saucepan, combine 2 cups granulated sugar, 1.5 cups water, the cinnamon stick, and lemon peel strips. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10-15 minutes until slightly thickened. Remove from heat, stir in 1/2 cup fresh lemon juice, and let cool completely while you prepare the cake.
2. Preheat your oven to 175°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking dish.
3. Prepare the phyllo: Unroll the phyllo pastry. Take several sheets at a time and crumple or shred them into small, irregular pieces. Spread the shredded phyllo evenly on a large baking sheet. Bake for 10-15 minutes, or until golden brown and crispy. Let cool slightly.
4. Make the cake batter: In a large bowl, whisk together the 3 eggs and 1 cup granulated sugar until pale and fluffy, about 3-4 minutes. Gradually whisk in the 1/2 cup vegetable oil or melted butter, then stir in the 1 cup Greek yogurt, 1 tsp vanilla extract, and 2 tbsp lemon zest.
5. In a separate small bowl, whisk together the 1/2 cup fine semolina and 1 tbsp baking powder. Gently fold the semolina mixture into the wet ingredients until just combined.
6. Add the phyllo: Carefully fold the baked and cooled shredded phyllo into the cake batter until evenly distributed. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake the cake: Bake for 45-55 minutes, or until the cake is golden brown on top and a wooden skewer inserted into the center comes out clean. The cake will be puffed and set.
8. Soak the cake: Immediately upon removing the hot cake from the oven, slowly and evenly pour the cooled lemon syrup over the entire surface of the cake. The cake will absorb the syrup.
9. Cool and serve: Let the Lemonopita cool completely at room temperature for at least 2-3 hours, or preferably overnight, to allow the syrup to fully absorb and the flavors to meld. Serve chilled or at room temperature, garnished with extra lemon zest if desired.