Lemon and Raspberry Spiral Filo Pie

This lemon and raspberry filo pie takes its cue from the traditional soufra or galatopita — crinkled filo pies found across Greece and Turkey. The technique is simple but theatrical: ruffled sheets of buttered pastry baked crisp, then soaked in lemon-scented custard that sets gently in the folds. It’s a recipe with roots in village kitchens, where filo, milk, and eggs are always on hand, and desserts are meant to be shared. The result is crisp on top, soft underneath, and streaked with jammy raspberries and bright citrus.

Yield 8

Author Sorrel's Kitchen

Prep time

30 Min

Cook time

55 Min

Total time

1 H & 25 M

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Lemon and Raspberry Spiral Filo Pie

Crisp filo pastry spiralled with lemon zest and raspberries, baked with custard until golden. Inspired by Greek and Turkish soufra-style pies, this dessert is simple, dramatic, and full of flavour.

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Ingredients

For the spiral

• 1 pack filo pastry (approx. 12 sheets)
• 150 g unsalted butter, melted
• Semolina (for dusting)
• 300 g fresh raspberries
• 50 g golden caster sugar
• Zest of 2 lemons

For the custard

• 3 large eggs
• 200 ml whole milk
• 150 ml double cream
• 90 g golden caster sugar
• Zest of 1 lemon
• Juice of ½ lemon
• ¾ tsp vanilla extract or paste
• Pinch of salt

To finish

• Icing sugar, for dusting
• Extra raspberries or lemon zest (optional)

Instructions

1. Preheat the oven to 180°C (fan). Grease and line a 23 cm round tin with baking paper.
2. Lay one sheet of filo on a clean surface and brush lightly with melted butter. Sprinkle with lemon zest, a pinch of sugar, and a dusting of semolina. Dot a few raspberries along the middle, spaced apart.
3. Starting from a short edge, gather the filo into a loose accordion fold so the raspberries sit in the folds but remain visible. Coil the strip into the centre of the tin.
4. Repeat with remaining sheets and raspberries, coiling each new strip around the previous one to form a spiral. Brush the top generously with melted butter and bake for 25 minutes until golden and crisp.
5. Meanwhile, whisk together the eggs, milk, cream, sugar, lemon zest, juice, vanilla, and salt until smooth. Don’t worry of it looks curdled from the lemon juice, it wont be when its baked.
6. Remove the pie from the oven and pour the custard evenly over the spiral, letting it seep into the folds.
7. Return to the oven and bake for another 30–35 minutes, until the custard is set and the top golden and puffed.
8. Cool in the tin for 15 minutes, then dust with icing sugar. Serve warm or cooled, or chill for a softer, sliceable dessert.

Nutrition Facts

Calories

310

Fat

18 g

Carbs

30 g

Protein

5 g

Sugar

15 g

Approximate values per serving

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https://www.sorrelskitchen/blog/lemon-raspberry-spiral-filo-pie

All rights reserved for Sorrel's Kitchen

lemon, raspberry, filo pastry, custard, semolina, butter, dessert, Mediterranean

Dessert, Baking, Summer

Greek, Mediterranean, Modern British

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Ingredients and sourcing tips

Practical sourcing advice
Use fresh raspberries for the best colour and flavour, though frozen ones can work if thawed and drained first. Good-quality filo pastry (preferably chilled, not frozen) bakes more evenly and holds a crisp finish.

Quality or ripeness
Choose firm, bright raspberries without bruising. Lemons should feel heavy for their size.

Substitutions
Swap raspberries for cherries, blueberries, or blackberries in season. Orange zest works beautifully in place of lemon, or try lime for a sharper finish.

Variations and dietary swaps

Flavour variations
Add crushed pistachios or almonds between layers for texture, or drizzle with light syrup or honey once cooled for a glossy finish.

Serving ideas
Serve warm with crème fraîche or cold with vanilla ice cream for contrast.

Kitchen notes

Tips and pitfalls to avoid

Work quickly with filo pastry to prevent it drying out — keep unused sheets under a damp tea towel. Brush each layer lightly with butter rather than soaking it. Dusting with semolina helps keep the layers crisp and stops the custard from making the base soggy.

Timing and texture cues
The pie is ready when the filo turns deep golden and the custard has just set in the centre. If it browns too fast, cover loosely with foil for the final 10 minutes.

Leftovers
Cool completely, then refrigerate for up to 3 days. Serve cold or at room temperature. Avoid reheating, which softens the filo.

Make-ahead or storage
The pie can be assembled and baked ahead, then chilled before serving. Dust with icing sugar just before eating.

Serving suggestions

How to serve
Serve warm from the oven with a spoonful of crème fraîche, or cold for a more traditional, custard-set slice. It’s equally good as a pudding or an afternoon cake.

Drinks or sides to pair
Try with a glass of chilled dessert wine, limoncello, or a cup of strong black tea.