Receta de burek dulce de yogur

Ingredientes

• 18 rectangular filo pastry sheets (– fresh or thawed)
• 850 g – 3 1/2 cups Greek yoghurt
• 7 eggs
• 250 g – 1 1/4 cups granulated sugar
• zest of 1 lemon (– grated)
• 100 g – 1/2 cup butter (– melted, for brushing the filo sheets)

Preparación

1. 1

   Line a 20×30 cm – 8×12 inch baking dish with baking paper and set it aside.

2. 2

   Beat the eggs with the sugar until the mixture becomes white and fluffy.

3. 3

   Add the yoghurt and lemon zest, then continue beating until fully incorporated.

4. 4

   Brush each sheet of filo pastry with melted butter, stack them to form 6 layers, and place the stack in the lined baking dish.

5. 5

   Pour ⅓ of the yoghurt and egg mixture over the filo layers, then add another 6 sheets of filo pastry brushed with melted butter.

6. 6

   Pour another ⅓ of the yoghurt and egg mixture over the filo layers, then add another 6 brushed filo sheets.

7. 7

   Pour the remaining ⅓ of the yoghurt and egg mixture over the filo pastry.

8. 8

   Pierce the surface of the pie in several places with a sharp knife to prevent it from rising unevenly.

9. 9

   Bake in a preheated oven at 200°C – 390°F until golden brown and cooked through.

10. 10

    Allow it to cool, then cut it into squares and serve at room temperature.