Portokalopita Greek Sweet Orange Pie
Delight your taste buds with Portokalopita, a luscious Greek sweet orange pie that combines the bright, citrusy flavor of fresh oranges with the rich, flaky texture of phyllo dough. This traditional Greek dessert is irresistibly moist, thanks to a generous soaking of homemade orange-infused syrup that seeps into every golden-brown bite. The batter, made with creamy Greek yogurt, zesty orange zest, and a hint of vanilla, is folded with torn, dried phyllo sheets for a unique texture that sets this treat apart. Easy to prepare and bursting with Mediterranean flair, this vibrant dessert is a perfect choice for gatherings, offering a taste of Greece in every slice. Serve it chilled or at room temperature for a truly refreshing, crowd-pleasing indulgence!
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Recipe Information
Ingredients
- 250 g Phyllo dough
- 4 large Eggs
- 200 g Granulated sugar
- 200 g Greek yogurt
- 120 ml Vegetable oil
- 200 ml Fresh orange juice
- 1 orange Orange zest
- 2 tsp Baking powder
- 1 tsp Vanilla extract
- 500 ml Water
- 400 g Granulated sugar (for syrup)
- 150 ml Fresh orange juice (for syrup)
- 1 Cinnamon stick
Instructions
Preheat your oven to 180°C (350°F).
Take the phyllo dough out of the package, separate the sheets, and tear them into small pieces. Leave the pieces to dry on a clean surface for about 20-30 minutes while you prepare the other ingredients.
In a large mixing bowl, whisk together the eggs and granulated sugar (200g) until well combined and frothy.
Add the Greek yogurt, vegetable oil, fresh orange juice (200ml), orange zest, baking powder, and vanilla extract. Mix until smooth.
Gently fold the dried phyllo pieces into the mixture, ensuring they are evenly distributed.
Grease a 9x13-inch (23x33cm) baking dish and pour the mixture into the dish, spreading it out evenly.
Bake the pie in the preheated oven for 40-50 minutes, or until the top is golden brown and the filling is set.
While the pie is baking, prepare the orange syrup. In a saucepan over medium heat, combine water (500ml), granulated sugar (400g), fresh orange juice (150ml), and the cinnamon stick. Bring to a boil, then reduce the heat and simmer for 8-10 minutes until slightly thickened. Remove from heat and let cool completely.
Once the pie is baked, let it cool for 10-15 minutes, then pour the cooled syrup evenly over the warm pie. Allow the syrup to soak in completely.
Let the Portokalopita cool to room temperature before serving. Slice into squares or diamonds and enjoy!
Nutrition Facts
Calories |
4319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 740.3 g | 269% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 639.1 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 498 mg | 38% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1398 mg | 30% | |
*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.
