Phyllo Pie with Citrus Filling
- 2 sheets phyllo pastry 22x22cm (8""x8"")
- 2 Tbsps butter
- For the filling
- ⅞ cup 2% milk
- 2 Tbsps Custard powder
- 1 tsp vanilla extract
- 1 egg yolk
- 2 Tbsps caster sugar
- vanilla extract
- ⅔ cup low-fat Cottage cheese (or quark)
- ½ unwaxed lemon (finely grated zest and juice)
- 1 ¾ ozs Meringue (roughly crumbled)
- 5 ozs Strawberries (quartered)
How healthy are the main ingredients?Cottage cheeseStrawberrylemon
Heat the oven to 190°C (170° fan) 375°F gas 5. Brush 1 tablespoon of melted butter in a 20cm|8" tart or flan tin.
Place the filo sheets in the tin, so that they overlap the edges slightly. Brush with the remaining butter and bake for 8-10 minutes until golden brown. Remove from the oven and leave to cool.
For the filling: heat the milk in a pan to boiling point.
Mix together the custard powder, vanilla, egg yolk and sugar. Stir in the hot milk and return the mixture to the pan. Gently heat the custard, stirring all the time until thickened. Set aside to cool.
Remove the filo case from the tin and put on a serving plate.
Mix the cooled custard with the vanilla, cream cheese, lemon juice, lemon zest and meringue pieces. Spoon into the filo pastry case. Arrange the strawberries on top of the filling.