Ingredients for the recipe
- For the dough
200 g hard flour
50 g all-purpose flour
25 g olive oil
5 g salt
125 g water
- For the filling
1 liter milk
120 g all-purpose flour
250 g granulated sugar
1 teaspoon(s) turmeric
4 eggs, medium
lemon juice, from 1 lemon
lemon zest, from 2 lemons
1 pinch salt
2 vanilla powder
- To assemble
100 g all-purpose flour
50 g olive oil
50 g pistachios
50 g granulated sugar
- To serve
50 g honey
For the dough
Put the hard flour, all-purpose flour, olive oil, and salt into a bowl, and mix them with a spoon.
Add the water, and mix again until you have a dough.
Transfer the dough to your worktop and knead it with your hands, for 2-3 minutes, until it is smooth and elastic.
Transfer the dough to a bowl, cover it with plastic wrap, and let it rest for 1 hour.
For the lemon cream
Place a pot over medium heat, add the milk, flour, sugar, and turmeric, and whisk them constantly until the cream comes to a boil.
Lower the heat and let it boil for another 1-2 minutes.
Remove the pot from the heat and set it aside for 5-10 minutes, until the cream’s temperature drops a little.
Add the eggs, lemon juice, lemon zest, salt, and vanilla powder, and whisk them until completely combined.
Transfer the lemon cream to a bowl, cover it with plastic wrap, and set it aside.
Preheat the oven to 170°C (340°F) set to fan.
Place the dough on your worktop and divide it into three equal pieces.
Dust your worktop with flour, and use a rolling pin to start rolling out the first dough piece into a 34 cm round sheet. (If the dough is sticky, add more flour and make sure to always roll out the dough by turning the rolling pin towards you.)
Use a pastry brush to grease a 30 cm round baking pan with olive oil.
Place the first dough sheet in the pan and drizzle it with olive oil, making sure that the pastry brush does not touch the phyllo.
Roll out the second dough piece, following the same way, put it in the pan, and drizzle it with olive oil.
Follow the same process for the third dough piece.
Pour the filling over the phyllo sheets and spread it evenly over the whole surface of the pan.
Finely chop the pistachios and add them on top.
Fold the edges of the dough inwards, drizzle the whole surface of the pie with the remaining olive oil, and then sprinkle it with the sugar.
Put the pan in the oven and bake the pie for 60 minutes, until it is crispy and nicely golden.
Remove the pan from the oven and let the pie cool for 30 minutes.
Cut the pie into pieces and serve it with honey.