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
- 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.
- 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.
- Step 3: Prepare the orange syrup by washing and peeling the oranges, cutting the peels into thin strips.
- 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.
- Step 5: Once cold, stir in the Grand Marnier or Triple sec, if using.
- 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.
- Step 7: Using an electric mixer, whisk the eggs and granulated sugar until light and fluffy.
- Step 8: Add the chopped orange peel, Greek yogurt, baking powder, and a pinch of salt to the eggs. Mix well to combine.
- Step 9: Pour in the vegetable oil and mix again until fully incorporated.
- 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.
- Step 11: Crush the dried phyllo dough into small pieces and gradually fold them into the batter until all is combined.
- Step 12: Grease a 25×25 cm baking pan with vegetable oil. Pour the batter into the pan and spread it evenly.
- Step 13: Bake for 40–45 minutes at 180°C (360°F) until the top turns golden brown.
- 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.
- 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.
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Portokalopita – Greek Orange Pie Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
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.
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)
- 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
Instructions
- 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).
- 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.
- 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.
- Add Liqueur to Syrup: Once the syrup is cold, stir in 3 tablespoons of Grand Marnier or Triple sec if using.
- Preheat Oven for Baking: Set oven temperature to 180°C (360°F) for baking the pie later.
- 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.
- Whisk Eggs and Sugar: Using an electric mixer, whisk the eggs with 200 g granulated sugar until the mixture is white and fluffy.
- 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.
- Add Oil: Pour in 200 ml sunflower or vegetable oil and mix thoroughly.
- 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.
- Add Dried Phyllo: Crush the dried phyllo into small pieces. Gradually fold the crushed phyllo into the batter, ensuring all pieces are coated evenly.
- 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.
- Bake the Pie: Bake the pie in the preheated oven at 180°C (360°F) for 40-45 minutes or until golden and set.
- 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.
- 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
