Lemon Phyllo Pie

In a saucepan over medium-high heat, combine the water, sugar, honey and strips of lemon zest. Bring to a boil and cook for about 15 minutes. Cover the saucepan and set aside to cool. You can actually make the syrup a day ahead, just store it in your pantry, not the fridge.

Remove the phyllo dough from its package and allow it to dry out. I placed the sheets on a large cookie sheet. Make sure to flip the sheets over, you want them to be nice and dry so that they are easier to tear.

Once you are ready to assemble the pie, preheat the oven to 375ºF. Lightly oil a 8×11 baking dish. In a large bowl whisk the eggs until just combined. Add the oil, sugar, vanilla, lemon zest, lemon juice, yogurt and baking powder and whisk well. Tear up the phyllo sheets and add them to the egg mixture. Use a rubber spatula and stir until phyllo is coated.

Bake the pita until set and golden on top, about 30 minutes. Remove from the oven, score lightly into pieces with a sharp knife and then pour the cooled syrup over the warm pita. Set the portokalopita aside and let cool completely before serving.