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- 1 package of filo pastry
- 500g yogurt
- 200g sour cream
- 2 eggs
- 100g sugar
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1 tablespoon flour
- Fresh blueberries for garnish
- Freeze-dried raspberries for garnish
- Crushed pistachios for garnish
Preheat your oven to 180°C (350°F). Grease a baking dish with butter. Lay one layer of filo pastry in the dish and brush it with melted butter. Repeat for several layers.
In a mixing bowl, combine yogurt, sour cream, eggs, sugar, and vanilla extract. Mix well until the mixture becomes smooth and creamy. Adjust sweetness as needed.
Once your filo layers are assembled, pour the yogurt and sour cream mixture over the pastry. Spread it evenly with a spatula, making sure the layers are well covered.
Place the pie in the preheated oven and bake for about 35-40 minutes. Check the pie for a golden brown top and a firm, set filling.
Once the pie is baked, remove it from the oven and let it cool to room temperature. This helps the flavors to set and the filling to firm up.
Garnish the pie with fresh blueberries, freeze-dried raspberries, and crushed pistachios before serving. Slice and enjoy the creamy, rich dessert.