Greek Orange Phyllo Pie (Portokalopita)
This orange-scented phyllo pie is a Greek classic that’s simple to prepare, incredibly flavorful, and soaked in a fragrant syrup. The texture is light yet indulgent, with crispy phyllo pieces blending into a rich, custardy filling.
This orange-scented phyllo pie is a Greek classic that’s simple to prepare, incredibly flavorful, and soaked in a fragrant syrup. The texture is light yet indulgent, with crispy phyllo pieces blending into a rich, custardy filling.
Info
Prep Time:
5mCook Time:
25mDifficulty Level:
Ingredients
Ingredients
For the phyllo base:- 1 package of phyllo pastry
- 60g butter, melted
- 1 tsp ground cinnamon
- 30g sugar
- 300g sugar
- 300g water
- Juice and zest from 3 oranges
- 5 eggs
- 200g sugar
- 300g sunflower oil
- 400g plain Greek yogurt
- Zest from 2 oranges
- 2 tsp baking powder
- 1 tsp vanilla extract
- 20g brandy or cognac
- Pinch of salt
- 70g black raisins
Directions
Preparing the phyllo
Preheat your oven to 180°C (fan).
Mix the cinnamon and 2 tablespoons of the sugar in a small bowl.
Grease the baking dish with melted butter.
Unroll the phyllo and divide the stack in half. Brush each sheet from one half with butter, sprinkle with the cinnamon-sugar mixture, scrunch into loose pleats, and place them side-by-side in the dish.
Bake the pleated phyllo for 6–8 minutes, until lightly golden.
Roll the remaining phyllo sheets and slice them thinly with a knife. Separate the strips with your hands and leave them on the counter for about 5 minutes to dry slightly.
Making the filling
In a large bowl, whisk together the eggs and sugar until fluffy.
Add orange zest, salt, vanilla, baking powder, and yogurt. Mix well.
Slowly incorporate the oil, whisking continuously.
Stir in the brandy and raisins.
Gradually fold in the dried, chopped, and toasted phyllo pieces, mixing gently so they soak into the batter.
Baking the pie
Pour the mixture into the prepared dish over the pre-baked pleated phyllo.
Bake at 180°C (fan) on the middle rack for about 25 minutes, or until set and golden brown on top.
Remove from the oven and allow to cool completely.
Making the syrup
In a saucepan, combine sugar, water, orange juice, and orange zest.
Bring to a boil and simmer over medium heat for 7–8 minutes.
While the pie is cool and the syrup is hot, gradually pour the syrup over the dessert.
Let it rest until completely cooled and the syrup is fully absorbed.
Recipe Tips
This dessert tastes even better the next day as the syrup has more time to soak in. It’s perfect with a scoop of vanilla ice cream or a dollop of whipped cream.
