Greek Phyllo Pie with Cocoa

Name: Greek Phyllo Pie with Cocoa
Prep time: 15 min
Cook time: 25 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 package phyllo pastry; Extra virgin olive oil; 250 ml plant-based milk; 1 tablespoon vanilla extract; 1 egg; 2 egg whites; 1/2 tablespoon cornstarch; Sweetener of choice, to taste; Unsweetened cocoa powder

Desserts & sweets

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I couldn't wait to sink my teeth into this special recipe—a wonderful cross between a crispy tart and a soft custard flan that turns out truly delicious. The contrast in textures between the phyllo pastry and the custard filling is pure magic.

It's an ideal treat to enjoy for an afternoon snack alongside your favorite tea or infusion. A simple, light idea perfect for those days when you're craving an easy homemade sweet.

Prep: 15 minCook: 25 minServes: 6

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Ingredients

1 package phyllo pastry
Extra virgin olive oil
250 ml plant-based milk
1 tablespoon vanilla extract
1 egg
2 egg whites
1/2 tablespoon cornstarch
Sweetener of choice, to taste
Unsweetened cocoa powder

Step by step

1Preheat the oven to 175 °C.
2Brush the phyllo sheets with extra virgin olive oil and gently scrunch them into accordion pleats.
3Place them in a round oven-safe dish, coiling them into a spiral shape.
4Repeat the process until the dish is completely filled with the phyllo pastry.
5Bake the base for 10 minutes at 175 °C.
6In a saucepan, heat the plant-based milk with the sweetener, and once it comes to a boil, take it off the heat.
7In a separate bowl, whisk the egg with the egg whites and the vanilla extract.
8Add the cornstarch to the eggs and whisk until completely dissolved and lump-free.
9Pour the egg and cornstarch mixture into the saucepan with the warm plant-based milk, stirring constantly until it starts to thicken.
10Let it cool for a few minutes, then pour the mixture over the pre-baked phyllo base.
11Bake again for 15 minutes.
12Let it cool completely and serve dusted with unsweetened cocoa powder on top.

Tips and tricks

Make sure to dust the cocoa powder right before serving, once the pie is completely cool, so it doesn't soak up any moisture.

Feel free to use any plant-based milk you like, such as almond, oat, or soy.

Work quickly and gently with the phyllo sheets to keep them from drying out while you fold them.

Frequently asked questions

Can I use regular milk instead of plant-based milk?

Yes, you can use whole, semi-skimmed, or lactose-free cow's milk in the exact same amount; it won't affect how the custard sets.

How should I store this pie?

Keep it in the fridge in an airtight container for up to 3 days. I recommend popping it into the oven for a few minutes before eating so the phyllo gets crispy again.

When do you add the cocoa powder?

Dust it through a fine-mesh sieve over the top once the pie has baked and cooled down, so the heat doesn't dissolve the powder.