Portokalopita – Greek Orange Pie Recipe

Introduction

Portokalopita is a delightful Greek orange pie that combines crispy phyllo dough with a moist, citrusy cake and a fragrant orange syrup. This unique dessert offers a refreshing balance of sweetness and tang, perfect for any occasion.

Ingredients

• 2 Orange peels (from 2 oranges)
• 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, but highly recommended)
• 450 g Phyllo dough (15.9 oz)
• 4 Eggs (large 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

1. Step 1: Preheat your oven to 100°C (210°F). Take the phyllo dough sheets and bunch them up one at a time, accordion-style, placing them on two baking trays.
2. Step 2: Place the trays in the oven and dehydrate the phyllo dough for 30-45 minutes until completely dried out. Turn the sheets occasionally for even drying. Remove and let cool.
3. Step 3: Wash and peel 2 oranges, cutting the peels into thin strips.
4. Step 4: In a small saucepan, combine orange peel strips, 200 g light brown sugar, 150 g granulated sugar, 350 ml orange juice, 150 ml water, and a cinnamon stick. Bring to a boil over medium heat and cook for 6-8 minutes until the sugars dissolve. Let the syrup cool, then refrigerate until cold.
5. Step 5: Once chilled, stir in 3 tablespoons of Grand Marnier or Triple sec, if using.
6. Step 6: Preheat your oven to 180°C (360°F).
7. Step 7: Remove about 1 tablespoon of orange peels from the syrup and finely chop them. Leave the rest in the syrup.
8. Step 8: Using an electric mixer, whisk the eggs with 200 g granulated sugar until pale and fluffy.
9. Step 9: Add the chopped orange peel, 300 g Greek yogurt, 1½ tsp baking powder, and a pinch of salt. Mix until well combined.
10. Step 10: Pour in 200 ml sunflower or vegetable oil and mix thoroughly.
11. Step 11: In a small bowl, combine 50 ml orange juice with 1 teaspoon baking soda. When it begins to bubble, immediately add this mixture to the batter and mix well.
12. Step 12: Crush the dried phyllo into small pieces and gradually fold them into the batter until fully incorporated.
13. Step 13: Grease a 25×25 cm baking pan with vegetable oil. Pour the batter into the pan and smooth the top evenly.
14. Step 14: Bake in the preheated oven for 40-45 minutes until the top is golden.
15. Step 15: Remove the pie from the oven and use a skewer to poke holes in the center.
16. Step 16: Immediately pour the cold orange syrup over the hot pie.
17. Step 17: Let the Portokalopita absorb the syrup for at least one hour before serving to enhance its flavor and moisture.

Tips & Variations

• For a stronger orange flavor, add extra fresh orange zest to the batter.
• If you prefer a boozy touch, increase the amount of Grand Marnier or Triple sec in the syrup.
• Use Greek yogurt for authenticity, but full-fat plain yogurt works well too.
• Store-bought phyllo can be fragile; work gently to avoid tearing while handling.

Storage

Store leftover Portokalopita covered in the refrigerator for up to 3 days. To serve, bring to room temperature or warm slightly in a low oven. The pie tastes best when the syrup has fully soaked in, so allow it to rest before refrigerating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Portokalopita without alcohol?

Yes, the Grand Marnier or Triple sec is optional. The pie will still have wonderful orange flavors without it.

How do I prevent the phyllo from becoming soggy?

Drying the phyllo in the oven before adding it to the batter helps ensure it retains texture and avoids sogginess once soaked with syrup.

Portokalopita – Greek Orange Pie Recipe

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Portokalopita is a traditional Greek orange pie that combines crispy phyllo dough with a moist, citrusy batter and a fragrant orange syrup. This unique dessert features layers of dehydrated phyllo blended into a fluffy, yogurt-based batter infused with fresh orange zest and juice, then baked and soaked in a sweet orange-cinnamon syrup, resulting in a flavorful, tangy, and sweet treat perfect for any occasion.

• Author: Nora
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes plus resting time
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Greek

Ingredients

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Orange Syrup

• Peel from 2 oranges (thinly sliced)
• 200 g (7 oz) light brown sugar (or granulated white sugar)
• 150 g (5.3 oz) granulated sugar
• 350 ml (11.8 fl. oz) freshly squeezed orange juice
• 150 ml (5 fl. oz) water
• 1 cinnamon stick
• 3 tbsp Grand Marnier or Triple Sec (optional, but highly recommended)

Phyllo Dough Preparation

• 450 g (15.9 oz) phyllo dough sheets

Batter

• 4 large eggs (or 5 small eggs)
• 200 g (7 oz) granulated sugar
• 1 tbsp finely chopped orange peel (reserved from syrup)
• 300 g (10.6 oz) Greek yogurt
• 1½ tsp baking powder
• 1 pinch salt
• 200 ml (6.7 fl. oz) sunflower oil or vegetable oil
• 50 ml (1.7 fl. oz) orange juice
• 1 tsp baking soda

Instructions

1. Prepare Phyllo Dough: Tear the phyllo sheets and bunch them up one sheet at a time accordion-style, placing them onto two baking trays.
2. Dehydrate Phyllo: Preheat your oven to 100°C (210°F). Place the trays into the oven and dry out the phyllo dough for about 30-45 minutes, turning it occasionally for even dehydration. Once dried and crisp, remove from the oven and let cool.
3. Make Orange Syrup: In a small saucepan, combine orange peels, brown sugar, granulated sugar, orange juice, water, and cinnamon stick. Bring to a boil over medium heat and cook for 6-8 minutes until sugars have dissolved. Remove from heat and allow to cool completely, then refrigerate until cold.
4. Flavor Syrup: When syrup is chilled, stir in 3 tablespoons of Grand Marnier or Triple Sec if using.
5. Preheat Oven for Baking: Preheat your oven to 180°C (360°F) to prepare for baking the pie batter.
6. Chop Orange Peel: Remove about one tablespoon of orange peel from the syrup and finely chop it. Set the rest of the peels back into the syrup mixture.
7. Whisk Eggs and Sugar: Using an electric mixer, beat the eggs with 200 g sugar until the mixture is white and fluffy, indicating aeration and sugar dissolution.
8. Add Wet Ingredients: Incorporate the finely chopped orange peel, Greek yogurt, 1½ tsp baking powder, and a pinch of salt to the egg mixture. Mix well until combined.
9. Add Oil: Pour in the sunflower or vegetable oil and blend thoroughly into the batter.
10. Mix Baking Soda and Juice: In a separate small bowl, combine 50 ml orange juice with 1 tsp baking soda—once it bubbles, quickly add it to the batter and mix till uniform.
11. Combine Phyllo: Crush the dried phyllo dough into small pieces. Gradually add the phyllo pieces into the batter, mixing well to fully coat and integrate them.
12. Prepare Pan and Pour Batter: Lightly grease a 25×25 cm baking pan with vegetable oil. Pour the prepared batter into the pan and smooth the surface evenly.
13. Bake the Pie: Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
14. Apply Syrup: Immediately after removing the pie from the oven, use a skewer to poke holes in the surface. Pour the chilled orange syrup evenly over the hot pie to allow absorption.
15. Rest and Serve: Let the Portokalopita sit for at least one hour to absorb the syrup fully before slicing and serving for optimal moistness and flavor.

Notes

• You can substitute the Grand Marnier with Triple Sec or omit it altogether if you prefer a non-alcoholic syrup.
• Dehydrating the phyllo at low temperatures is crucial to achieve the right texture and prevent sogginess in the final pie.
• Be sure to poke holes in the pie before pouring syrup to help it penetrate throughout the cake.
• This pie is best served after it has rested for an hour to fully soak up the syrup and develop flavor.
• Use fresh, high-quality orange juice and peels for the best citrus flavor.
• Storage tip: Keep leftovers refrigerated and consume within 3 days for freshness.

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