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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.

Ingredients

Scale

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

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