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
