Portokalopita Greek Orange Pie
Indulge in the vibrant flavors of Greece with Portokalopita, a traditional Greek orange pie that's irresistibly moist, citrusy, and infused with Mediterranean charm. This unique dessert pairs flaky, hand-torn phyllo dough with a creamy base of Greek yogurt, fresh orange juice, and zest, creating a delicately textured cake. Baked until golden and soaked in a luscious orange-cinnamon syrup, every bite bursts with zestful sweetness and warm spiced undertones. Easy to prepare with simple, wholesome ingredients, this one-bowl wonder is perfect for special occasions or as a delightful everyday treat. Serve chilled or at room temperature, and pair with a dollop of whipped cream or a dusting of powdered sugar for an authentic finishing touch!
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Recipe Information
Ingredients
- 300 g Phyllo dough (thawed)
- 2 large Oranges (zested and juiced)
- 200 g Granulated sugar
- 4 large Eggs
- 200 g Greek yogurt
- 120 ml Corn oil or sunflower oil
- 10 g Baking powder
- 1 tsp Vanilla extract
- 250 ml Water
- 200 g Granulated sugar (for syrup)
- 150 ml Orange juice (freshly squeezed)
- 1 piece Cinnamon stick
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x13-inch baking pan.
Begin by preparing the phyllo dough. Unroll the sheets, tear them into small pieces (approx. 2-inch fragments), and spread them out on a baking tray. Let them dry out for about 10-15 minutes.
In a mixing bowl, whisk together the eggs and sugar until pale and frothy (about 3-4 minutes).
Add the Greek yogurt, oil, orange zest, and vanilla extract to the egg mixture. Mix until smooth and well combined.
Sift in the baking powder, and stir. Then, fold the dried phyllo dough pieces into the batter a few handfuls at a time, ensuring they’re evenly coated with the mixture.
Pour the mixture into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
While the pie is baking, prepare the syrup. Combine the water, sugar, orange juice, and cinnamon stick in a small saucepan. Bring to a boil, then reduce to a simmer and cook for 8-10 minutes. Remove the cinnamon stick and let the syrup cool to room temperature.
Once the pie is baked, remove it from the oven and allow it to cool for 10 minutes. Slowly pour the cooled syrup over the warm pie, letting it soak in evenly.
Allow the dessert to cool completely and absorb the syrup fully before serving. Slice into squares or diamonds and enjoy!
Nutrition Facts
Calories |
3842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 2087 mg | 91% | |
| Total Carbohydrate | 587.1 g | 213% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 456.6 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 479 mg | 37% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1631 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
