https://www.youtube.com/watch?v=BPmpRAgEOPk

Recipe By: Queen G's Recipes

Serves: 8

​Prep time: 20 Minutes

Bake time: 1 Hour

Ingredients: 

• 1/2 box phyllo dough (12 sheets)

• 12 inch round baking pan, greased

• 4 large eggs

• 1 cup granulated sugar

• 1 cup plain Greek yogurt

• 2 teaspoons vanilla extract

• ½ teaspoon salt

• 1/2 cup unsalted butter, melted

• 1 package (approx. 6 oz) fresh raspberries, rinsed and thoroughly dried

Directions:

1. On a baking sheet lined with parchment paper, lay out the phyllo dough. Cover it with a damp tea towel.

   
   

2. In a bowl, whisk together the eggs, sugar, salt, Greek yogurt and vanilla extract until smooth.

   
   

3. Take 2 sheets of phyllo dough at a time. Gently crinkle and scrunch the sheets lengthwise down the middle.

   
   

4. Lightly grease a 12 inch round baking dish. Place the crinkled phyllo sheets in the baking dish, lining them up alongside one side. Once the baking dish has been half filled, start placing the crinkled dough from the opposite side toward the center, so the rows meet in the middle.

   
   

5. Pour the melted butter evenly over the phyllo dough, making sure to get in between the folds and crevices.

   
   

6. Preheat the oven to 350F and bake the buttered phyllo dough for 10 minutes.

   
   

7. Remove the dish from the oven and pour the custard mixture evenly over the phyllo dough.

   
   

8. Top with fresh raspberries and return the dish to the oven. Bake for an additional 50 minutes, or until the custard is set and the top is golden. Once done, run a butter knife around the edges to loosen. Let it cool at room temperature for 1 hour before serving.

   
   

9. Serve with a scoop of ice cream or a dollop of whipped cream. Enjoy!