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Portokalopita – Greek Orange Pie Recipe

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★★★★★

5 from 57 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/portokalopita-greek-orange-pie-recipe/