Apricot, canned in natural juice, drained
uncooked filo pastry
3 sheet(s), (45g)
1 x 3 second spray(s)
99% fat-free plain Greek yoghurt
1 tub(s), to serve
- Preheat oven to 200°C or 180°C fan-forced. Place apricots, brown sugar and cinnamon in a medium bowl, tossing gently to combine. Spoon apricot mixture into a 1L (4-cup) capacity 24cm pie dish.
- Cut each pastry sheet in half and scrunch into balls. Place on top of apricots, lightly spray with oil, then sprinkle with raw sugar. Bake pie for 25–30 minutes or until golden. Serve warm or cold with yoghurt.