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    Home » Recipes » Dessert Recipes

    Slow Cooker Phyllo Pie with Lemon Simple Syrup

    Published: Sep 25, 2019 · Modified: Oct 27, 2022 by Samantha Ferraro · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

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

    Slow Cooker Phyllo Pie with 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

    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.

    Slow Cooker Phyllo Pie with Lemon Simple Syrup

    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
    Slow Cooker Phyllo Pie with Lemon Simple Syrup

    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.

    Slow Cooker Phyllo Pie

    Slow Cooker Phyllo Pie with Lemon Simple Syrup

    Samantha Ferraro
    Sweet phyllo pie made right in the slow cooker and then doused in a citrusy and bright lemon simple syrup.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 3 hrs
    Phyllo Drying Time 8 hrs
    Course Dessert
    Cuisine Greek, Mediterranean, Middle Eastern
    Servings 10 servings
    Calories 423 kcal

    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

    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: 10servingsCalories: 423kcalCarbohydrates: 55gProtein: 6gFat: 23gSaturated Fat: 2gCholesterol: 49mgSodium: 93mgPotassium: 170mgFiber: 1gSugar: 35gVitamin A: 70IUCalcium: 72mgIron: 0.4mg
    Keyword phyllo pie, slow cooker phyllo pie, slow cooker pie, sweet phyllo pie
    Tried this recipe?Let us know on Instagram!

    More Dessert Recipes

    • Cherry Pistachio Rugelach
    • Salted Caramel Eclairs
    • Spiced Pumpkin Souffle
    • Mini Pumpkin Swirl Cheesecakes

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    Reader Interactions

    Comments

    1. victoria says

      October 13, 2019 at 4:24 pm

      Thanks, Samantha for sharing this lovely recipe!
      I am trying them out this week with my family.

      Reply
    2. Saude says

      November 21, 2019 at 9:53 pm

      5 stars
      OMG that must be delicious!! Totally trying

      Reply

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