6 sheets of phyllo pastry
3 tbsp melted butter
6 ripe red plums
1 cup plain greek yogurt
1/4 cup all purpose flour
1/4 cup granulated sugar
1 cup crumbled feta
3 tbsp maple syrup (get the best you can!)
- Preheat oven to 375F
- For curst, lay 1 sheet of phyllo on an oiled 9 x 13 inch baking sheet with shallow sides. Brush with some of the melted butter. Lay another sheet of phyllo on top, matching the corners as best you can. Brush with more butter. Continue layering and buttering until there is a stack of 6 sheets. Do not butter the top sheet.
- To form a pastry edge, tightly fold up one long side of phyllo until an edge is formed just inside the pan side. Repeat with the other long side, then the short sides. Tuck in the corners. Brush top of pastry edges with butter.
- Slice 1 plum in half following the indented line on one side. Holding half the plum in one hand, use your other hand to gently rotate the 2 halves apart. Remove pits and discard. Slice each half into 2 oval pieces, 1 having a border of skin all around, the other having skin covering an entire side. Repeat with remaining plums.
- In a blender, combine yogurt, eggs, flour, sugar and feta. Pulse and whirl until smooth stopping occasionally to scrape down sides. Pour into phyllo crust. Brush 1 piece of plum all over with maple syrup the place, cut side down in the filling. Repeat with remaining plums.
- Bake at 375F for 25 to 30 minutes until crust is golden and the filling seems set when jiggled. Serve in squares. Best to serve the day it is made.
Serves 6 to 8.