photo-icon David Sievers

Blood orange, yoghurt and filo pie

Recipe from Wills & Daniel The Produce Merchants

Stall 49 | Adelaide Central Market

Wills & Daniel are happy to bring their wholesale successes to tables much smaller – including yours. They have a flare for sourcing the freshest produce that meets the needs of South Australian restaurants, cafes, bars and more. Lucky for us, they're also at the home-chefs disposal with restaurant-quality local produce at our doorstep in the Market.

To find out the story behind this recipe, as well as store owner Bill Zaharis' 'must have' picnic items for spring, see our Adelaide Living article Spring Kitchen.

Blood orange yoghurt and filo pie

Recipe for blood orange, yoghurt and filo pie

Preparation time: 40 minutes + drying and straining time | Cooking time: 50 minutes | Serves: 12

500 g pack filo pastry


11/4 cups (350 g) Greek yoghurt

4 extra-large free-range eggs

3/4 cup (165 g) raw caster sugar

1/4 cup finely grated blood orange zest (approx. 7 oranges)

1/3 cup (80 ml) blood orange juice

3/4 cup (180 ml) light olive oil or canola oil

2 teaspoons vanilla bean paste

1 tablespoon baking powder


11/2 cups (375 ml) blood orange juice

1/4 cup (60 ml) lemon juice

2 cups (440 g) raw caster sugar

1 teaspoon vanilla bean paste

1 teaspoon ground cinnamon

1 blood orange, sliced into 8 rounds

  • For the pie, roughly tear each sheet of filo pastry into small pieces and place on baking trays to dry out for 2–3 hours or overnight until it breaks when handled.
  • For the custard, line a sieve with a clean chux and place over a bowl. Spoon yoghurt into the centre of the chux and leave to stand for at least an hour to allow excess water to drain off.
  • For the syrup, combine all the ingredients in a medium saucepan over medium-low heat, stirring until sugar dissolves. Bring to the boil and cook for 5 minutes.
  • Remove from heat and allow to cool completely.
  • Preheat oven to 180°C (160°C fan-forced) and lightly grease a 28.5 cm x 20 cm rectangular baking pan with light olive oil.
  • Combine strained yoghurt with remaining custard ingredients in a large mixing bowl. Using electric beaters, beat until mixture is frothy and well combined.
  • Place a third of the dried filo pieces into a large mixing bowl and pour over a third of the custard mixture, stirring gently to make sure all the filo is evenly coated in custard. Spoon this mixture into the prepared baking pan. Repeat the process until all the filo and custard has been combined. Place drained candied orange slices (from syrup) on top of the pie to decorate.
  • Bake in preheated oven for 45 minutes or until golden, puffed and set.
  • Remove pie from oven and prick the top all over with a skewer. Pour cooled syrup over the top immediately and leave to stand on a wire rack overnight, to allow pie to cool and soak up syrup.
  • Serve pie on its own or with pouring cream.