Name: Macedonian Yiaourtopita (Γιαουρτόπιτα)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 squares
Cuisine: Greek
Ingredients: 200g granulated sugar; 4 large eggs, at room temperature; 200g thick strained sheep's-milk Greek yogurt; 120ml mild extra virgin olive oil or 120g unsalted butter, melted and cooled; 1 lemon, finely zested; 1 teaspoon vanilla extract; 250g plain flour; 10g baking powder; 1g fine sea salt; 20g semolina or flour, for the pan; 300g granulated sugar, for the syrup; 240ml water, for the syrup; 45ml fresh lemon juice; 1 strip lemon peel

Question 1

What yogurt is best for Macedonian yiaourtopita?

Accepted Answer

Thick strained sheep's-milk Greek yogurt gives Macedonian yiaourtopita its traditional northern Greek tang and soft crumb. A good full-fat strained Greek yogurt also works. Let cold yogurt stand on the counter before mixing so the batter stays smooth instead of tightening.

Question 2

Why do I pour cool syrup over warm yiaourtopita?

Accepted Answer

Pour cool lemon syrup over warm yiaourtopita so the pale yogurt cake crumb absorbs the syrup evenly without turning pasty. Cut the warm cake first, then pour the syrup slowly in three passes, waiting 1 minute between each pass.

Question 3

How do I know when Greek yogurt cake is fully baked?

Accepted Answer

Greek yogurt cake is fully baked after 38 to 45 minutes at 175C, when the top is deep gold, the edges pull slightly from the 23 by 33cm pan, and a skewer inserted in the center comes out clean.

Question 4

Can I use olive oil instead of butter in yiaourtopita?

Accepted Answer

Yes. Use 120ml mild extra virgin olive oil or 120g melted and cooled unsalted butter in Macedonian yiaourtopita. Olive oil makes a softer everyday crumb, while butter gives the Greek yogurt syrup cake a rounder sweet-shop flavor.

Question 5

Can I make yiaourtopita ahead of time?

Accepted Answer

Yes. Make the lemon syrup up to 1 day ahead and keep it covered at room temperature. Bake and soak Macedonian yiaourtopita 4 to 6 hours before serving, because the cake cuts cleaner after the syrup settles evenly through the crumb.

Question 6

How should I store Greek yogurt syrup cake?

Accepted Answer

Store Greek yogurt syrup cake covered at room temperature for 2 days. After 2 days, refrigerate the yiaourtopita, then bring it back toward room temperature before serving so the syrup-soaked crumb loosens and tastes soft again.

Culinary Explorer

Macedonian Yiaourtopita (Γιαουρτόπιτα)

Ingredients

granulated sugar

large eggs

thick strained sheep's-milk Greek yogurt

Where cooking meets culture.

Ingredient	Quantity
granulated sugar	200g
large eggsat room temperature	4
thick strained sheep's-milk Greek yogurt	200g