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Slow Cooker Phyllo Pie
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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


  • 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


  • 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.


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.


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