Portokalopita – Greek Orange Pie Recipe

Introduction

Portokalopita is a delightful Greek orange pie known for its moist texture and vibrant citrus flavor. Made with phyllo dough and soaked in a fragrant orange syrup, this dessert offers a perfect balance of sweetness and zest. It’s a refreshing treat that showcases the bright taste of fresh oranges in every bite.

Ingredients

• Peel from 2 oranges
• 350 ml (11.8 fl.oz) freshly squeezed orange juice
• 150 ml (5 fl.oz) water
• 200 g (7 oz) light brown sugar (or granulated white sugar)
• 150 g (5.3 oz) granulated sugar
• 1 cinnamon stick
• 3 tbsp Grand Marnier or Triple sec (optional, but highly recommended)
• 450 g (15.9 oz) phyllo dough
• 4 large eggs (or 5 small)
• 200 g (7 oz) granulated sugar
• 1 tbsp finely chopped orange peel from the syrup
• 300 g (10.6 oz) Greek yogurt
• 1½ tsp baking powder
• 1 pinch salt
• 200 ml (6.7 fl.oz) sunflower or vegetable oil
• 50 ml (1.7 fl.oz) orange juice
• 1 tsp baking soda

Instructions

1. Step 1: Preheat your oven to 100°C (210°F). Take each sheet of phyllo dough and bunch it up accordion-style, placing the pieces onto two separate baking trays.
2. Step 2: Dehydrate the phyllo in the oven for 30-45 minutes, turning occasionally to dry evenly. Once crisp and dried out, remove from the oven and let cool.
3. Step 3: Prepare the orange syrup by washing and peeling the oranges. Cut the peels into thin strips.
4. Step 4: In a saucepan, combine the orange peel strips, brown sugar, granulated sugar, 350 ml orange juice, water, and cinnamon stick. Boil over medium heat for 6-8 minutes until the sugar dissolves. Let the syrup cool completely, then refrigerate.
5. Step 5: Once chilled, stir in 3 tablespoons of Grand Marnier or Triple sec, if using.
6. Step 6: Preheat the oven to 180°C (360°F). Finely chop a tablespoon of the orange peels from the syrup, leaving the rest in the syrup.
7. Step 7: Using an electric mixer, whisk the eggs and 200 g sugar until the mixture is white and fluffy.
8. Step 8: Add the chopped orange peel, Greek yogurt, 1½ tsp baking powder, and a pinch of salt. Mix until well combined.
9. Step 9: Pour in the oil and mix again thoroughly.
10. Step 10: In a small bowl, combine 50 ml orange juice with 1 tsp baking soda. When it bubbles, add it immediately to the batter and mix gently.
11. Step 11: Crush the dried phyllo dough into small pieces and fold them gradually into the batter until all is incorporated.
12. Step 12: Grease a 25×25 cm baking pan with vegetable oil. Pour the batter into the pan, smoothing out the top evenly.
13. Step 13: Bake the pie for 40-45 minutes at 180°C (360°F) until golden brown.
14. Step 14: When done, poke holes gently in the warm pie with a skewer, then pour the cold orange syrup over it immediately.
15. Step 15: Allow the pie to absorb the syrup for at least one hour before serving for the best flavor and texture.

Tips & Variations

• For an extra citrus boost, add a teaspoon of fresh orange zest to the batter.
• If Grand Marnier or Triple sec is not available, a clear orange extract can be used as a substitute.
• Be careful not to over-bake the phyllo when drying it out; it should be dry but not browned.
• Serve with a dollop of whipped cream or a sprinkle of powdered sugar for an elegant finish.

Storage

Store the orange pie covered in the refrigerator for up to 3 days. It is best enjoyed at room temperature or slightly chilled. Reheat gently in the oven before serving if preferred warm. Avoid microwaving to maintain the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Portokalopita without alcohol?

Yes, the alcohol is optional and mainly used to enhance flavor. You can omit Grand Marnier or Triple sec, or substitute with orange extract for a non-alcoholic version.

How can I tell when the phyllo dough is properly dried?

The phyllo should be crisp and brittle but not browned. It should crumble easily when crushed and have no soft or chewy spots.