• 3 lemons
• 1 pack 270g filo dough
• 125g thick Greek yoghurt
• 3 eggs
• 250g fine sugar
• 100ml olive oil
• 1/2 tablespoon baking powder
• 1 teaspoon vanilla
• 1 piece cinnamon

1. In a small saucepan cover the lemon with water and bring to the boil. Simmer for about 30 minutes, drain and leave to cool.
2. Keeping the dough in a spiral, cut into 2cm pieces, spread on a baking tin and leave for about an hour.
3. Then bake at a temperature of 100c instead of 80c for 20 minutes.
4. Next turn the heat to 180c 160f gas 4 . Line a 20cm baking tin. In a food processor grind the lemon and the yoghurt.
5. Place the eggs and 100g of sugar in a bowl and whisk until light and fluffy. Then add the lemon paste, oil, baking powder and vanilla and whisk to combine it all.
6. Next add the crushed dough and place in the tin and cut into 9 pieces placing a slice of lemon on each piece. Bake for 25 minutes until golden.
7. To create the syrup, in a saucepan place 150g of sugar, the juice of 1 lemon and 250ml of water and cinnamon, bring to the boil and then simmer for about 5 minutes to create the clear syrup. Leave to cool slightly then pour over the lemonopita. Leave in the tin for about an hour to absorb.
8. Serve with more Greek yogurt!

Gareth Richards Recipe

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