In Greek: πατσαβούρα γλυκό, say: paht-sah-VOO-rah ghlee-KOH
This sweet phyllo pie with yogurt takes its common name (patsavoura) from the Greek word for “rag” because of the way the phyllo sheets are bunched up. Also called tsalakoto (wrinkled) and “lazy cook’s pie,” this version with syrup is a delicious sweet treat to make as an appetizer, snack, brunch dish, or dessert.
Cook Time: 45 minutes
Total Time: 45 minutes
- 1 pound (1/2 kg) of packaged phyllo sheets, defrosted, at room temperature
- 1 cup of sunflower oil (or safflower)
- 1 cup of sugar
- 1 1/3 pounds (600g) of Greek strained yogurt
- 1/4 teaspoon of vanilla extract
- 5 eggs
- 1 teaspoon of baking powder
- FOR THE SYRUP
- 2 1/2 cups of sugar
- 1 1/2 cups of water
- juice of 1/2 lemon
In a mixing bowl, use low speed to combine the sugar and oil. Beat in yogurt, vanilla, eggs, and baking powder, and increase speed to medium, beating until the mixture is smooth and completely blended.
Preheat oven to 390°F (200°C).
In a non-stick (or lightly oiled) baking pan about 14 X 17 inches or equivalent, bunch up the sheets of phyllo dough one at a time and place across the bottom of the pan. If there seems to be too much phyllo, just squish the bunched sheets in to fit.
Spoon the yogurt filling over the phyllo, using a spatula to spread evenly and bake at 390°F (200°C) for about 45 – 50 minutes.
Remove from oven and allow to cool.
Prepare the syrup: Combine sugar and water in a saucepan and boil over medium heat for 8-10 minutes. Stir in lemon juice and remove from heat.
Pour the hot syrup over the cooled pie and allow to sit until absorbed and completely cooled before serving.