Portokalopita – Greek Orange Pie Recipe

Introduction

Portokalopita is a delightful Greek orange pie known for its moist texture and vibrant citrus flavor. Made with crispy phyllo dough and a fragrant orange syrup, this dessert is both refreshing and satisfying. It’s perfect for those who love a sweet treat with a tangy twist.

Ingredients

• Peel from 2 oranges
• 350 ml freshly squeezed orange juice (11.8 fl.oz)
• 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 large eggs (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 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 bunched sheets on two baking trays.
2. Step 2: Bake the phyllo for 30–45 minutes to dehydrate them, turning occasionally to ensure even drying. Once dried, remove from the oven and let cool.
3. Step 3: Prepare the orange syrup by washing and peeling the oranges, cutting the peels into thin strips.
4. Step 4: In a small saucepan, combine the orange peels, brown sugar, granulated sugar, freshly squeezed orange juice, water, and cinnamon stick. Bring to a boil over medium heat and cook for 6–8 minutes until the sugar dissolves. Let the syrup cool, then refrigerate until completely chilled.
5. Step 5: Once cold, stir in the Grand Marnier or Triple sec, if using.
6. Step 6: Preheat the oven to 180°C (360°F). Take about a tablespoon of orange peel from the syrup and chop it finely; reserve the rest in the syrup.
7. Step 7: Using an electric mixer, whisk the eggs and granulated sugar until light and fluffy.
8. Step 8: Add the chopped orange peel, Greek yogurt, baking powder, and a pinch of salt to the eggs. Mix well to combine.
9. Step 9: Pour in the vegetable oil and mix again until fully incorporated.
10. Step 10: In a small bowl, combine 50 ml of orange juice with 1 tsp baking soda. When it starts to bubble, immediately add it to the batter and mix thoroughly.
11. Step 11: Crush the dried phyllo dough into small pieces and gradually fold them into the batter until all is combined.
12. Step 12: Grease a 25×25 cm baking pan with vegetable oil. Pour the batter into the pan and spread it evenly.
13. Step 13: Bake for 40–45 minutes at 180°C (360°F) until the top turns golden brown.
14. Step 14: Remove the cake from the oven and immediately poke holes in the surface with a skewer. Pour the cold orange syrup evenly over the cake.
15. Step 15: Let the pie absorb the syrup for at least one hour before serving to allow full flavor development.

Tips & Variations

• Using freshly squeezed orange juice significantly enhances the citrus flavor compared to store-bought juice.
• If you prefer a stronger orange aroma, add extra orange zest to the batter.
• For an adult twist, don’t skip adding the Grand Marnier or Triple sec to the syrup—it adds wonderful depth.
• To make this gluten-free, try substituting the phyllo with gluten-free sheets, but note texture differences.
• Serve chilled or at room temperature for the best experience.

Storage

Store any leftover Portokalopita covered in the refrigerator for up to 3 days. The flavors intensify when chilled. Reheat gently in a low oven or enjoy cold—it tastes delicious either way.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the syrup in advance?

Yes, you can make the orange syrup a day or two ahead and keep it refrigerated until needed. This makes the process quicker when assembling the pie.

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

If Greek yogurt is not available, use plain yogurt strained through a cheesecloth to thicken it or substitute with sour cream for a similar tang and texture.

Portokalopita – Greek Orange Pie Recipe

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★★★★★

4.5 from 75 reviews

• Author: Aiden
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x

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Description

Portokalopita is a traditional Greek orange pie featuring a moist, spongy cake made with phyllo dough soaked in a fragrant orange syrup. This delicious dessert balances zesty citrus flavors with a perfect blend of sweetness and a hint of cinnamon, creating a refreshing and unique treat.

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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)
• 150 g Granulated sugar (5.3 oz)
• 1 Cinnamon stick
• 3 tbsp Grand Marnier or Triple sec (optional, but highly recommended)

Batter:

• 450 g Phyllo dough (15.9 oz)
• 4 Large eggs (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

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Instructions

1. Prepare Phyllo Dough: Bunch up the phyllo dough sheets one at a time accordion-style and place them on two baking trays. Preheat the oven to 100°C (210°F).
2. Dry Phyllo: Dehydrate the phyllo dough in the oven for 30-45 minutes until dried out, turning occasionally to dry evenly. Once dried, remove from oven and allow to cool.
3. Make Orange Syrup: Wash and peel 2 oranges, slicing the peels into thin strips. In a saucepan, combine orange peels, 200 g light brown sugar, 150 g granulated sugar, 350 ml orange juice, 150 ml water, and the cinnamon stick. Boil on medium heat for 6-8 minutes until sugar dissolves. Cool syrup completely, then refrigerate.
4. Add Liqueur to Syrup: Once the syrup is cold, stir in 3 tablespoons of Grand Marnier or Triple sec if using.
5. Preheat Oven for Baking: Set oven temperature to 180°C (360°F) for baking the pie later.
6. Prepare Batter – Orange Peel: Remove about 1 tablespoon of orange peel from the cold syrup and finely chop; leave the rest of the peel in the syrup.
7. Whisk Eggs and Sugar: Using an electric mixer, whisk the eggs with 200 g granulated sugar until the mixture is white and fluffy.
8. Add Flavorings and Mix: Incorporate the chopped orange peel, Greek yogurt, 1½ tsp baking powder, a pinch of salt, and vanilla extract into the egg mixture. Mix well until combined.
9. Add Oil: Pour in 200 ml sunflower or vegetable oil and mix thoroughly.
10. Activate Baking Soda: In a small bowl, mix 50 ml orange juice with 1 tsp baking soda. When it starts to bubble, quickly pour this mixture into the batter and blend well.
11. Add Dried Phyllo: Crush the dried phyllo into small pieces. Gradually fold the crushed phyllo into the batter, ensuring all pieces are coated evenly.
12. Prepare Baking Pan: Grease a 25×25 cm (10×10 inch) pan with vegetable oil to prevent sticking. Pour the batter into the pan and level the surface.
13. Bake the Pie: Bake the pie in the preheated oven at 180°C (360°F) for 40-45 minutes or until golden and set.
14. Pour Syrup: After baking, immediately poke holes in the warm cake with a skewer or fork. Pour the cold orange syrup evenly over the cake to soak in.
15. Rest and Serve: Allow the Portokalopita to absorb the syrup for at least one hour before serving to maximize flavor and moisture.

Notes

• Using fresh orange juice and peels yields the best vibrant flavor.
• Grand Marnier or Triple sec enhances the orange aroma but can be omitted for a non-alcoholic version.
• Drying the phyllo dough prior to adding it to the batter is critical for the cake’s texture.
• Make sure the syrup is completely cold before pouring it over the hot cake for optimal absorption.
• Leftover cake stores well covered in the refrigerator for up to 3 days.
• Phyllo dough must be handled gently to prevent tearing during the drying process.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Greek

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