In a bowl, combine 4 eggs, yogurt, corn flour, honey, and powdered sugar. Mix well with a whisk.
Grease two 20 cm round non-stick baking pans thoroughly with melted butter, covering the entire surface and the sides. Spread the filo sheets one by one in each pan, brushing each sheet separately with melted butter.
Divide the mixture evenly between the two pans and spread it well over the entire surface.
Fold the overhanging filo sheets inward and bake in a preheated oven at 170°C (338°F), using the fan setting, for 18-20 minutes. Remove the pans from the oven.
Butter the remaining filo sheets individually and place them on top of the mixture in a random, wavy fashion to give the pies height and an irregular shape.
Place the yogurt pies back in the oven at 170°C (338°F), using the fan setting, for another 18-20 minutes until the filo sheets turn a nice golden color and the baking is complete.
Once the pies are ready, remove them from the oven and let them cool before removing them from the pans. Serve by sprinkling generously with powdered sugar.
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