Portokalopita – Greek Orange Pie Recipe

Introduction

Portokalopita, or Greek Orange Pie, is a delightful dessert bursting with citrus flavor and a unique texture thanks to crispy phyllo dough. This traditional Greek treat combines fresh orange syrup with a moist, fluffy batter for a refreshing finish perfect any time of year.

Ingredients

• 2 Orange peels (from 2 oranges)
• 350 ml Orange juice (11.8 fl.oz), freshly squeezed
• 150 ml Water (5 fl.oz)
• 200 g Light brown sugar (7 oz) or granulated white sugar
• 150 g Granulated sugar (5.3 oz)
• 1 Cinnamon stick
• 3 tbsp Grand Marnier or Triple Sec (optional, but highly recommended)
• 450 g Phyllo dough (15.9 oz)
• 4 Eggs (large or 5 small)
• 200 g Granulated sugar (7 oz)
• 1 tbsp Orange peel from the syrup (finely chopped)
• 300 g Greek yogurt (10.6 oz)
• 1½ tsp Baking powder
• 1 pinch Salt
• 200 ml Sunflower oil or vegetable oil (6.7 fl.oz)
• 50 ml Orange juice (1.7 fl.oz)
• 1 tsp Baking soda

Instructions

1. Step 1: Preheat your oven to 100°C (210°F). Take the phyllo dough sheets one at a time and bunch them up accordion-style. Place the pieces evenly on two baking trays. Dehydrate the phyllo in the oven for 30-45 minutes until completely dried, turning occasionally to ensure even drying. Set aside to cool.
2. Step 2: Prepare the orange syrup by washing and peeling 2 oranges, cutting the peels into thin strips. In a small saucepan, combine the orange peels, light brown sugar, granulated sugar, freshly squeezed orange juice, water, and cinnamon stick. Bring to a boil over medium heat and let simmer for 6-8 minutes until the sugars dissolve. Cool completely, then refrigerate. Once cold, stir in the Grand Marnier or Triple Sec if using.
3. Step 3: Preheat the oven to 180°C (360°F). Remove about a tablespoon of orange peels from the syrup and chop them finely, leaving the rest in the syrup.
4. Step 4: In a mixing bowl, whisk the eggs and granulated sugar with an electric mixer until white and fluffy. Add the finely chopped orange peel, Greek yogurt, baking powder, and a pinch of salt. Mix until combined.
5. Step 5: Slowly add the vegetable oil to the batter, mixing well. In a small bowl, combine 50 ml orange juice with 1 tsp baking soda; when it bubbles, pour immediately into the batter and mix gently.
6. Step 6: Break the dried phyllo pieces into small bits and fold them into the batter a little at a time, ensuring all the phyllo is coated.
7. Step 7: Grease a 25×25 cm baking pan with oil. Pour the batter into the pan and spread evenly. Bake for 40-45 minutes until the top is golden and set.
8. Step 8: Remove the cake from the oven. Use a skewer to poke holes in the center, then immediately pour the cold orange syrup over the cake to soak. Let the pie absorb the syrup for at least an hour before serving.

Tips & Variations

• For extra citrus aroma, add the zest of one lemon or mandarin to the batter.
• If you prefer a stronger liqueur flavor, increase the Grand Marnier or Triple Sec to 4 tablespoons.
• Use plain yogurt instead of Greek yogurt for a lighter texture, but reduce the liquid slightly.
• Ensure phyllo dries thoroughly to achieve the signature fluffy yet crunchy texture of the cake.

Storage

Store Portokalopita covered in the refrigerator for up to 3 days. Before serving, bring it to room temperature or briefly warm it in the oven. The syrup ensures the cake stays moist, so reheating gently preserves its texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Portokalopita without alcohol?

Yes, you can omit the Grand Marnier or Triple Sec if you prefer no alcohol. The pie will still have a wonderful orange flavor from the fresh juice and peel.

Is it necessary to dehydrate the phyllo dough first?

Dehydrating the phyllo ensures it absorbs moisture from the batter and syrup without becoming soggy, providing the unique texture essential to this dessert.

Portokalopita – Greek Orange Pie Recipe

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Portokalopita is a traditional Greek orange pie that combines the sweet, tangy flavors of freshly squeezed oranges with crispy phyllo dough, soaked in a luscious orange-infused syrup. This moist and fragrant dessert features a fluffy yogurt-based batter enriched with citrus zest and spices, making it a perfect treat for any occasion.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Orange Syrup

• 2 Orange peels (from 2 oranges, cut into thin strips)
• 350 ml Orange juice (11.8 fl.oz, freshly squeezed)
• 150 ml Water (5 fl.oz)
• 200 g Light brown sugar (7 oz) or granulated white sugar
• 150 g Granulated sugar (5.3 oz)
• 1 Cinnamon stick
• 3 tbsp Grand Marnier or Triple sec (optional)

Batter and Pie

• 450 g Phyllo dough (15.9 oz)
• 4 Eggs (large)
• 200 g Granulated sugar (7 oz)
• 1 tbsp Orange peel from syrup (finely chopped)
• 300 g Greek yogurt (10.6 oz)
• 1½ tsp Baking powder
• 1 pinch Salt
• 200 ml Sunflower oil or vegetable oil (6.7 fl.oz)
• 50 ml Orange juice (1.7 fl.oz)
• 1 tsp Baking soda

Instructions

1. Prepare Phyllo Dough: Take the phyllo sheets and bunch them up one at a time in an accordion-style into two baking trays.
2. Dehydrate Phyllo: Preheat the oven to 100°C (210°F). Place the trays in the oven and dry the phyllo dough for 30-45 minutes, turning occasionally to ensure even drying. Remove and allow to cool.
3. Make Orange Syrup: In a small saucepan, combine orange peels, brown sugar, granulated sugar, orange juice, water, and cinnamon stick. Boil over medium heat for 6-8 minutes until the sugar dissolves. Let it cool completely, then refrigerate.
4. Add Liqueur to Syrup: Once cold, add 3 tablespoons of Grand Marnier or triple sec to the syrup for enhanced flavor. Set aside.
5. Chop Orange Peel: Remove about 1 tablespoon of orange peel from the syrup and finely chop it. Leave the rest in the syrup.
6. Whisk Eggs and Sugar: Using an electric mixer, whisk the eggs and 200 g granulated sugar until pale and fluffy, incorporating air for a light batter.
7. Add Wet and Dry Ingredients: Mix in the chopped orange peel, Greek yogurt, baking powder, a pinch of salt, and vanilla extract until fully combined.
8. Add Oil: Pour in the vegetable oil and mix again thoroughly to integrate.
9. Activate Baking Soda: In a small bowl, mix 50 ml orange juice with 1 teaspoon baking soda. As soon as it bubbles, add this mixture immediately to the batter and stir well.
10. Add Crushed Phyllo: Gradually crush the dehydrated phyllo dough into small pieces and fold them into the batter until all phyllo is incorporated.
11. Prepare Pan and Pour Batter: Grease a 25×25 cm baking pan with oil, then pour the batter evenly into the pan, smoothing the top.
12. Bake the Pie: Bake in a preheated oven at 180°C (360°F) for 40-45 minutes until the top turns golden brown and a skewer inserted comes out clean.
13. Add Syrup: Immediately after removing from the oven, poke holes in the middle of the pie with a skewer and pour the chilled orange syrup slowly over the pie, allowing it to absorb.
14. Rest and Serve: Let the Portokalopita rest for at least an hour so the syrup soaks in completely before slicing and serving.

Notes

• Using freshly squeezed orange juice and peel makes a marked difference in flavor.
• Dehydrating the phyllo dough prevents it from becoming soggy and creates a wonderful texture in the pie.
• Grand Marnier or triple sec is optional but highly recommended for added depth in the syrup.
• The pie is best served after resting so syrup fully soaks through the cake for moistness.
• Store leftovers refrigerated and consume within 3-4 days for optimal freshness.

Keywords: Portokalopita, Greek orange pie, orange phyllo pie, Greek dessert, citrus pie, orange syrup cake