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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.

Ingredients

Scale

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

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