Portokalopita – Greek Orange Pie Recipe
Introduction
Portokalopita is a delightful Greek orange pie that combines flaky phyllo dough with a fragrant orange-infused syrup. This dessert is wonderfully moist, bursting with citrus flavor, and perfect for any occasion. Its unique texture and refreshing taste make it a standout treat to impress your guests.
Ingredients
- 1 pack (450 grams / 16 ounce) phyllo (filo) dough
- 5 medium-sized eggs
- 300 grams (10.6 ounce) Greek yogurt, strained (preferably full-fat)
- 150 grams (5.3 ounce) sugar
- 2 oranges, zested
- 80 ml orange juice
- 1 pouch (9 grams) vanilla sugar
- 20 grams (4 teaspoons) baking powder
- 250 ml corn oil
- 600 grams (3 cups) sugar (for syrup)
- 500 ml water
- 2 tablespoons honey
- 200 grams (7 ounce) fresh orange juice (keep the orange cups)
- 1 cinnamon stick
Instructions
- Step 1: Make the syrup by combining 600 grams sugar, 500 ml water, 2 tablespoons honey, 200 grams fresh orange juice, 1 cinnamon stick, and 2 orange cups in a small pot. Bring to a boil over high heat without stirring, skim the surface, and cook for 8 minutes until slightly thickened. Turn off heat, remove cinnamon stick and orange cups, and set aside to cool to room temperature.
- Step 2: Preheat the oven to 150°C (300°F). Cut the phyllo dough into 2.5 cm (1 inch) strips and spread them loosely on a sheet pan. Bake for 15 minutes, then flip and let air dry while preparing the batter.
- Step 3: Raise the oven temperature to 170°C (340°F). In a small bowl, stir the Greek yogurt with 80 ml orange juice until smooth and set aside.
- Step 4: In a large bowl, beat the eggs lightly, then whisk in 150 grams sugar. Add the yogurt-orange mixture and whisk until uniform. Mix in vanilla sugar, baking powder, and orange zest.
- Step 5: Gradually whisk in the corn oil. Then, add the baked phyllo strips in 2-3 handfuls, breaking larger pieces and separating any stuck parts. Stir gently with a pastry spoon, pressing the phyllo to fully incorporate it into the batter until all is added.
- Step 6: Grease a 33 x 23 cm (13 x 9 inch) pan with vegetable oil or cooking spray. Pour the batter into the pan and spread evenly.
- Step 7: Bake for 30 to 35 minutes until the pie is deep golden and lightly browned on top.
- Step 8: Remove from oven and immediately ladle the cooled syrup over the hot pie. Cut through the pie fully into pieces (8 large or smaller pieces as preferred) to help absorb the syrup.
- Step 9: Let the pie sit at room temperature for 2-3 hours to absorb the syrup completely.
- Step 10: Cover and refrigerate for at least 6-8 hours. Serve chilled or at room temperature, optionally topped with a scoop of Greek yogurt and a sprinkle of cinnamon.
Tips & Variations
- For best results, use full-fat Greek yogurt and strain it well to avoid excess moisture.
- You can substitute corn oil with any neutral-flavored oil like sunflower or vegetable oil.
- Adding a pinch of ground clove or nutmeg to the batter enhances the warm spices complementing orange flavor.
- Serve with whipped cream or vanilla ice cream for an extra decadent touch.
Storage
Store Portokalopita covered in the refrigerator for up to 3 days. The pie tastes best chilled as the syrup continues to infuse the flavors. Reheat slightly if you prefer it warm, but avoid overheating as it may dry out the phyllo.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen phyllo dough for this recipe?
Yes, frozen phyllo dough works well. Thaw it completely in the refrigerator overnight before using to ensure it separates easily and bakes evenly.
Is it necessary to bake the phyllo strips before adding to the batter?
Baking the phyllo strips first helps remove moisture and prevents the pie from becoming soggy. It also gives the pie a better texture by allowing the phyllo to absorb the syrup without losing structure.
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Portokalopita – Greek Orange Pie Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
Description
Portokalopita is a traditional Greek orange pie that combines crisp baked phyllo dough with a luscious, moist orange-flavored batter. Infused with fresh orange zest and juice, yogurt, and a sweet honey-laced syrup poured over the golden pie, this dessert is a vibrant, citrusy treat perfect for any occasion.
Ingredients
Scale
For the Pie Batter
- 1 pack (450 grams / 16 ounce) phyllo (filo) dough
- 5 medium-sized eggs
- 300 grams (10.6 ounce) Greek yogurt, strained and preferably full-fat
- 150 grams (5.3 ounce) sugar
- 2 oranges, zested
- 80 ml fresh orange juice
- 1 pouch (9 grams) vanilla sugar
- 20 grams (4 teaspoons) baking powder
- 250 ml corn oil
For the Syrup
- 600 grams (3 cups) sugar
- 500 ml water
- 2 tablespoons honey
- 200 grams (7 ounce) fresh orange juice (reserve the orange cups)
- 1 cinnamon stick
- 2 empty orange cups (from juice)
Instructions
- Make The Syrup: In a small cooking pot, combine sugar, water, honey, fresh orange juice, cinnamon stick, and the two orange cups. Bring to a boil over high heat, skimming the surface to remove impurities, but avoid stirring. Cook for 8 minutes until slightly thickened. Remove from heat and let the syrup cool to room temperature, then remove the cinnamon stick and orange cups.
- Prepare The Filo: Preheat the oven to 150°C (300°F). Cut the filo dough roll into 2.5 cm (1-inch) strips. Spread these strips on a sheet pan or oven tray, separating most pieces so they aren’t clumped together. Bake for 15 minutes. Remove from the oven, flip the filo pieces, and leave them to airdry in the oven tray while preparing the batter.
- Make The Portokalopita Batter: Increase the oven temperature to 170°C (340°F). In a small bowl, mix the Greek yogurt and orange juice until smooth and uniform. Set aside. In a large mixing bowl, lightly beat the eggs, then add sugar and whisk to combine. Incorporate the yogurt mixture and whisk until even. Add the vanilla sugar, baking powder, and orange zest, mixing well. Gradually whisk in the corn oil until fully combined.
- Combine Filo with Batter: Add 2 to 3 handfuls of the prepared filo strips into the batter, breaking apart any bigger pieces and separating stuck filo gently. Use a pastry spoon to press the filo down to incorporate it fully into the batter. Continue adding filo handfuls until all are used and well combined.
- Prepare to Bake: Grease a 13 x 9 inch (33 x 23 cm) baking pan with cooking spray or vegetable oil. Pour the filo batter into the pan, spreading evenly. Bake in the preheated oven for 30 to 35 minutes until the pie turns deep golden and lightly browned on top.
- Add Syrup and Cool: Remove the hot pie from the oven and immediately ladle the cooled syrup evenly over it. Cut through the pie completely into 8 large pieces (or smaller pieces as desired) to help the syrup absorb evenly.
- Rest and Refrigerate: Allow the pie to sit at room temperature for 2 to 3 hours to absorb the syrup fully. Once cooled to room temperature, cover and refrigerate the pie for at least 6-8 hours. The pie tastes best chilled but can also be served at room temperature.
- Serve: Serve slices with a scoop of Greek yogurt and a sprinkle of cinnamon on top for a classic presentation. Enjoy this moist, citrusy Greek dessert!
Notes
- Make sure the syrup is completely cooled before pouring over the hot pie for perfect absorption and texture.
- Baking the filo strips before mixing with the batter helps keep the pie moist without becoming soggy.
- You can cut the pie into smaller pieces if desired, but cutting fully through the pie before syrup absorption ensures even flavor distribution.
- Strained full-fat Greek yogurt gives the best texture and moisture balance.
- This pie gets better the longer it rests, so plan ahead to refrigerate overnight for optimal taste.
- Fresh orange zest and juice are key for authentic flavor; avoid using artificial orange flavoring.
- If you prefer, serve with a dollop of Greek yogurt or whipped cream and a sprinkle of cinnamon.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Keywords: Portokalopita, Greek orange pie, phyllo dessert, citrus pie, traditional Greek dessert
