Greek Lemon Pie with phyllo

Such an easy and fast dessert it is a pity not to try it out this Summer! Again, as many of the Greek sweets and desserts, it is one with syrup but not as heavy as it might sounds

Ingredients (for 8-10 people):
250gr-300gr.of phyllo sheets pastry
200gr. butter, melted
2 pots of Greek yoghurt (about 150gr. each)
2 tea-cups of sugar
6 eggs
2 lemons, the juice and the zest
1 tube of vanilla flavouring (powder) or 1 sachet of sugar with vanilla flavour

For the syrup:
1 tea-cup of sugar
1½ tea-cup of water
2 lemons, the juice only

Method:
Preheat the oven to 180°C.

Grease a large pyrex dish with some of the butter.

Take one of the phyllo sheets and using a brush, grease it on the surface. Gather it tightly - lengthwise - into pleats and transfer it into the pyrex dish. Repeat the same procedure with the rest of the phyllo sheets and arrange them into the pyrex, one next to the other in one layer.

When all the phyllo sheets are used, put the dish in the oven and bake for about 30 minutes, until they get a nice golden colour and look crispy.

In a large bowl put together the yoghurt, the sugar, the vanilla, the zest and the lemon juice. Pour over the crunchy phyllo sheets with this mixture and put back in the oven until the cream is set.

In the meantime, in a saucepan, put together the water, the sugar and lemon juice and bring to the boil in medium heat. Boil the syrup for about 10 minutes from the moment it starts bubbling and then take off the heat and let it cool down.

Take the pie out of the oven and while it is still hot - using a ladle - pour over the lukewarm syrup. Make sure that the syrup will cover all the surface, especially around the corners.
Let the pie stand so the syrup will be absorbed properly.

Usually we serve this lemon pie cold, sprinkling on top with some cinnamon powder. Or together with some vanilla ice cream.