Slow Cooker Phyllo Pie with Lemon Simple Syrup

Sweet phyllo pie made right in the slow cooker and then doused in a citrusy and bright lemon simple syrup.

Phyllo pie in the slow cooker? How could that make sense? I thought when I saw the recipe in Eleni’s (who blogs over at The Foodie Corner) debut cookbook, The Greek Slow Cooker. A gorgeous book full of vibrant slow cooker recipes. Full of bold Mediterranean flavors, layers and fantastic thought through. This is not like any other slow cooker book and I am so thrilled to cook my way through it.

The Greek Slow Cooker Cookbook

A quick peak into Eleni’s beautiful blog, The Foodie Corner and you will instantly be blown away by her food photography and style, which is influenced into her beautiful cookbook as well.

Each page turned is a recipe I can not wait to make, such as Greek meatballs and chicken and okra stew and tomato braised beef with orzo. With a full page color photo for each recipe included, because we eat with our eyes first, as the saying goes.

How to make phyllo pie in the slow cooker?

The Greek Slow Cooker walks you through the recipe with tips and tricks and to be honest, this was unlike anything I have done. Traditionally when I work with phyllo (such as in my pistachio baklava recipe), you want to keep the phyllo sheets damp for as long as possible as you quickly work with the fragile sheets.

However, slow cooker phyllo pie has the complete opposite approach. But yes, it definitely works!

• Defrost phyllo on a clean, flat surface and lay out the phyllo sheets to dry completely. This can take hours to overnight. Lay them all on the counter so they dry evenly. Once dry, crumble up all the sheets and place in a large bowl.
• In another bowl, mix together eggs, sugar and citrus juice (the original recipe called or oranges but I used lemons instead) until a smooth cream forms. Then gently stir in the dried crumbled phyllo so all the pieces are coated evenly.
• Cut 2-25inch pieces of foil and fold so you get 2 long rectangle pieces.
• Lay the foil in the slow cooker, making a criss-cross. This will help you pull the pie out of the slow cooker easily.
• Then place a long piece of parchment paper in the slow cooker, tucking the foil so it holds the parchment paper down.
• Pour the mixture in the slow cooker and cook on low for 3 hours. Once done, the edges should be slightly crisp and tender in the middle.
• While the slow cooker phyllo pie is cooking, make the simple syrup by combining water, sugar and lemon zest in a small pot.
• Bring to a simmer and let cook for 10 minutes. Then add the lemon juice, stir to combine and let cool to room temperature.
• Once the phyllo pie is done, pour the syrup all over the hot pie and let the layers soak up the sweet syrup.
• When pie is cooled, remove from the slow cooker by lifting with the foil handles. Then cut phyllo pie into squares and

Looking for a few more slow cooker recipes

Try my smoked turkey and white bean soup. Perfect for making a large batch and freezing. And another slow cooker favorite, my slow cooker brisket with red wines and onions.

Print Recipe

5 from 1 vote

Slow Cooker Phyllo Pie with Lemon Simple Syrup

Sweet phyllo pie made right in the slow cooker and then doused in a citrusy and bright lemon simple syrup.

Prep Time15 mins

Cook Time3 hrs

Phyllo Drying Time8 hrs

Course: Dessert

Cuisine: Greek, Mediterranean, Middle Eastern

Keyword: phyllo pie, slow cooker phyllo pie, slow cooker pie, sweet phyllo pie

Servings: 10 servings

Calories: 423kcal

Author: Samantha Ferraro

Ingredients

• 12 oz phyllo defrosted
• 6 tbsp olive oil
• 6 tbsp sunflower oil
• 3/4 cup sugar
• 3 whole eggs
• 3 tsp baking powder
• 3/4 tsp vanilla extract
• Zest of 1 whole lemon

Lemon Simple Syrup

• Zest and juice of 1 lemon
• 1 cup water
• 1 cup sugar

US Customary – Metric

Instructions

• Defrost phyllo and lay out the phyllo sheets to dry completely. This can take hours to overnight.
• Lay them all on the counter so they dry evenly. Once dry, crumble up all the sheets and place in a large bowl.
• In another bowl, mix together eggs, sugar and citrus juice (the original recipe called or oranges but I used lemons instead) until a smooth cream forms. Then gently stir in the dried crumbled phyllo so all the pieces are coated evenly.
• Cut 2-25inch pieces of foil and fold so you get 2 long rectangle pieces. Lay the foil in the slow cooker, making a criss-cross. This will help you pull the pie out of the slow cooker easily. Then place a long piece of parchment paper in the slow cooker, tucking the foil so it holds the parchment paper down.
• Pour the mixture in the slow cooker and cook on low for 3 hours. Once done, the edges should be slightly crisp and tender in the middle.
• While the slow cooker phyllo pie is cooking, make the simple syrup by combining water, sugar and lemon zest in a small pot. Bring to a simmer and let cook for 10 minutes. Then add the lemon juice, stir to combine and let cool to room temperature.
• Once the phyllo pie is done, pour the syrup all over the hot pie and let the layers soak up the sweet syrup.
• Once pie is cooled, remove from the slow cooker by lifting with the foil handles. Then cut phyllo pie into squares and serve.

Notes

Recipe adapted and written with permission from Eleni Vonissakou, The Greek Slow Cooker

The original recipe calls for orange zest and juice, but lemon works just as well.

I reduced the sugar slightly (because I am sensitive to sweets), however if you prefer sweeter, add 1/4 cup sugar to both the syrup and phyllo mixture.

Slow cooker phyllo pie stores well in an air-tight container.

 

Nutrition

Serving: 10servings | Calories: 423kcal | Carbohydrates: 55g | Protein: 6g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 93mg | Potassium: 170mg | Fiber: 1g | Sugar: 35g | Vitamin A: 70IU | Calcium: 72mg | Iron: 0.4mg