Portokalopita is a Greek orange pie made with the unusual combination of dried filo sheets and zesty oranges. Serve it with a scoop of ice cream for a fantastic dessert.
Want to know how to make it?
Let's dive right in.
In Greece, portokalopita belongs to a group of sweets known as "siropiasta" - this refers to desserts that have a sugar syrup added to them.
And like many Greek sweets, this portokalopita uses filo pastry. However, the beauty of using filo in this recipe - you don't have to worry about layering and keeping the filo moist.
Quite the opposite!
In this recipe, the filo is dried out and is torn or crumbled - and replaces the flour.
Let's look at the ingredients:
🥘 Ingredients
For the syrup:
- 500 ml water
- 300 grams sugar, caster or superfine
- juice of 1 orange
- zest of 1 orange
For the pie:
- 375 grams filo pastry, dried out - torn or shredded
- 4 eggs
- 80 ml olive oil
- 70 grams sugar, caster or superfine
- 250 ml Greek yoghurt
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- juice and zest of 1 orange
As you can see from the ingredient list, the pie gets a double orange flavour hit by using oranges in the sugar syrup and the filling.
It is an aromatic cake - especially if you adore citrus!
And let's not forget the yoghurt and the olive oil - together they help to keep the orange pie moist.
🔪 Instructions
Here's a quick explanation on how to make portokalopita. Full instructions are in the recipe card below.
- Combine the water, sugar, orange juice and zest to make the syrup. Once cooked allow to cool completely.
- Tear up the filo into smaller pieces.
- Combine the remainder of the orange pie ingredients in a separate bowl to make the batter.
- Pour the batter into the bowl with the torn filo pieces.
- Combine well.
- Pour into baking dish and smooth out the top.
- When the portokalopita is cooked, score it lightly and pour the cold syrup over it.
- Once cooled and the syrup has been absorbed serve with ice cream.
The filo sheets need to be dried out. When combined with the wet ingredients, they act like the "flour" for this pie. (Quite ingenious when you think about it).
💭 Top tips
My most important tip when making this pie along with many Greek syrup-based desserts is to use a cold syrup on a hot cake.
Here's the deal:
If you combine two hot elements, you will end up with mush!
My recommendation is no. It will end up soggy when defrosted and not taste very nice.
What I do recommend is to keep it in the fridge for a few days. The orange flavours will have intensified, and it will be magic.
And don't forget the ice cream! Portokalopita and ice cream are a perfect match.
📖 Variations
You can swap out the oranges for another citrus (like lemons) if you don't have any oranges.
The flavour profile will be different but equally delicious.
If you're after filo recipes, I have a number of them on this recipe site.
Try my kolokithopita - using pumpkin and warm, Fall spices it's a real winner.
If you're after something a little tropical, my coconut filo pie is a very different take on using filo pastry. Try it - you will love it!
🎥 Video - how to make it
📋 Recipe
Portokalopita - Greek Orange Pie
Ingredients
For the syrup:
- 500 ml water
- 300 grams sugar, caster or superfine
- 1 orange juice
- 1 orange zest
For the pie:
- 375 grams filo pastry, dried out - torn or shredded4 eggs
- 80 ml olive oil
- 70 grams sugar, caster or superfine
- 250 ml Greek yoghurt
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 orange juice
- 1 orange zest
Instructions
- Preheat your oven to 180 deg C (350 F) and grease 20 cm x 30 cm (8" x 12") baking dish and set aside.
- Prepare the syrup by combining the water, sugar, orange juice and zest in a saucepan over medium-high heat. Allow the syrup to boil vigorously for 5 mins until it reduces slightly. Once cooked set aside and allow to cool completely.
- In a separate bowl, tear and shred the filo into small pieces till it resembles torn pieces of paper.
- In another bowl, combine the eggs, olive oil, sugar, yoghurt, vanilla, orange juice and zest and whisk until smooth. Pour this batter over the torn filo pieces and mix well - ensuring the filo is mixed well into the batter. Pour into the greased baking dish and bake for 35 mins. (check at 30 mins by inserting a skewer).
- Remove the pie from the oven and using a sharp knife, score the pie into desired serving sizes and pour over the cold syrup. Allow cooling completely before serving.
sharon
I made it. Wonderful!. The clear instructions made it incredibly easy. As soon as the weather cools down and I can put my oven on I will make again. Loved it!