Portokalopita – Greek Orange Pie Recipe

Introduction

Portokalopita is a delightful Greek orange pie known for its moist texture and vibrant citrus flavor. Made with layers of phyllo dough soaked in a fragrant orange syrup, this dessert is both refreshing and indulgent. It’s perfect for celebrations or a special treat any time of the year.

Ingredients

• Peel from 2 oranges
• 350 ml (11.8 fl.oz) freshly squeezed orange juice
• 150 ml (5 fl.oz) water
• 200 g (7 oz) light brown sugar (or granulated white sugar)
• 150 g (5.3 oz) granulated sugar
• 1 cinnamon stick
• 3 tbsp Grand Marnier or Triple sec (optional)
• 450 g (15.9 oz) phyllo dough
• 4 large eggs (or 5 small)
• 200 g (7 oz) granulated sugar
• 1 tbsp finely chopped orange peel (from the syrup)
• 300 g (10.6 oz) Greek yogurt
• 1½ tsp baking powder
• 1 pinch salt
• 200 ml (6.7 fl.oz) sunflower or vegetable oil
• 50 ml (1.7 fl.oz) orange juice
• 1 tsp baking soda

Instructions

1. Step 1: Preheat the oven to 100°C (210°F). Take the phyllo dough sheets and bunch each one accordion-style. Place them on two baking trays and dehydrate in the oven for 30-45 minutes until dry, turning occasionally for even drying. Remove and let cool.
2. Step 2: Prepare the orange syrup. Peel the oranges and cut the peels into thin strips. In a saucepan, combine the orange peel, brown sugar, granulated sugar, orange juice, water, and cinnamon stick. Boil over medium heat for 6-8 minutes until sugars dissolve. Cool fully, then refrigerate to chill.
3. Step 3: When syrup is cold, stir in the Grand Marnier or Triple sec, if using.
4. Step 4: Preheat the oven to 180°C (360°F). Remove about a tablespoon of orange peel from the syrup and chop it finely. Keep the rest in the syrup.
5. Step 5: Whisk eggs and sugar with an electric mixer until pale and fluffy. Add chopped orange peel, Greek yogurt, baking powder, and salt, mixing well. Then, add oil and mix again until combined.
6. Step 6: In a small bowl, mix 50 ml orange juice with baking soda. When it bubbles, immediately pour into the batter and blend thoroughly.
7. Step 7: Crush the dried phyllo into small pieces and gradually fold into the batter, ensuring all phyllo is coated.
8. Step 8: Grease a 25×25 cm pan with oil. Pour in the batter and smooth the surface evenly.
9. Step 9: Bake for 40-45 minutes until the top is golden brown.
10. Step 10: Remove from oven and poke holes in the surface with a skewer. Pour the cold syrup evenly over the cake. Let the pie absorb the syrup for at least one hour before serving.

Tips & Variations

• Use fresh orange juice and peels for the brightest flavor. You can substitute Grand Marnier with another orange liqueur or omit it entirely if preferred.
• If you can’t find phyllo dough, try substituting with shredded phyllo (kataifi) for a different texture.
• Add a teaspoon of vanilla extract to the batter for extra aroma.
• Serve chilled or at room temperature for the best texture.

Storage

Store Portokalopita covered in the refrigerator for up to 3 days. The syrup keeps the cake moist and flavorful. Reheat gently in a warm oven if you prefer it warm, but it’s also delicious cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Portokalopita ahead of time?

Yes, it’s ideal to prepare the pie a few hours ahead so it has time to soak up the syrup fully. You can make it a day in advance and refrigerate it covered.

What can I use if I don’t have Greek yogurt?

You can substitute Greek yogurt with plain yogurt, but Greek yogurt is thicker and gives a better texture. If using regular yogurt, strain it through a cheesecloth to thicken before using.

Portokalopita – Greek Orange Pie Recipe

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4.6 from 123 reviews

Portokalopita is a traditional Greek orange pie featuring layers of crispy dried phyllo dough soaked in a fragrant orange syrup. This moist and fluffy cake combines fresh orange juice, Greek yogurt, and a blend of sugars and spices to create a delectably sweet and citrusy dessert perfect for any occasion.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes plus 1 hour resting time
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

For the Syrup

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

For the Pie

• 450 g Phyllo dough (15.9 oz)
• 4 Large eggs (or 5 small)
• 200 g Granulated sugar (7 oz)
• 1 tbsp Finely chopped orange peel (from the syrup)
• 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 Fresh orange juice (1.7 fl.oz)
• 1 tsp Baking soda

Instructions

1. Prepare the phyllo dough: Tear the phyllo sheets one at a time and bunch them accordion-style into two baking trays. Preheat your oven to 100°C (210°F) and dehydrate the phyllo for about 30-45 minutes until completely dried out, turning occasionally for even drying. Remove and allow to cool.
2. Make the orange syrup: Wash and peel 2 oranges, slicing the peels into thin strips. In a small saucepan, combine orange peels, brown sugar, granulated sugar, fresh orange juice, water, and cinnamon stick. Bring to a boil over medium heat and cook for 6-8 minutes until the sugar dissolves. Remove from heat and cool completely, then refrigerate. Once cold, stir in 3 tablespoons of Grand Marnier or triple sec if using.
3. Preheat oven for baking: Heat your oven to 180°C (360°F).
4. Prepare the batter: Remove about a tablespoon of orange peels from the syrup and finely chop them; leave the rest in the syrup. Using an electric mixer, whisk eggs and 200 g sugar until white and fluffy. Add the chopped orange peel, Greek yogurt, 1½ teaspoons baking powder, vanilla extract (if desired), and a pinch of salt; mix well.
5. Add oil and baking soda mixture: Pour in the vegetable oil, stirring to combine. In a small bowl, mix 50 ml fresh orange juice with 1 teaspoon baking soda; as it starts bubbling, quickly pour it into the batter and mix thoroughly.
6. Incorporate dried phyllo dough: Crush the dried phyllo into small pieces and gradually fold them into the batter until all are well incorporated.
7. Prepare the baking pan: Grease a 25×25 cm (10×10 inch) baking pan generously with vegetable oil. Pour the batter into the pan and spread it evenly.
8. Bake the pie: Place the pan in the preheated oven and bake for 40-45 minutes or until the top is golden and a skewer inserted comes out clean.
9. Add syrup and serve: Remove the pie from the oven and use a skewer to poke holes in the surface, especially the center. Immediately pour the chilled orange syrup evenly over the warm pie. Let it absorb the syrup for at least one hour before serving to achieve the perfect moist texture.

Notes

• You can substitute Grand Marnier with triple sec or omit entirely for a non-alcoholic version.
• Ensure the phyllo dough is thoroughly dried to achieve the cake’s signature texture.
• Use freshly squeezed orange juice for the best flavor.
• Serve chilled or at room temperature.
• Store leftovers covered in the refrigerator for up to 3 days.

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