Description
This Greek orange pie (Portokalopita style) is an easy and comforting dessert with crispy edges and a creamy, syrup-soaked interior, perfect for family dinners. It fills the kitchen with a vibrant citrus aroma, transforming simple ingredients into a memorable sweet treat.
Ingredients
Scale
- 1 lb phyllo pastry
- 2 large fresh oranges, for zest and juice
- 4 large eggs
- 2.5 cups granulated sugar, divided for batter and syrup
- 0.5 cup olive oil
- 1 cup plain yogurt, full-fat recommended
- 1 tsp vanilla extract
- 1 cup water
- 1 tsp orange blossom water, optional
- 1 to 2 Tbsp milk, optional
Instructions
- Prep Your Oranges: Zest 2 large oranges (about 2 Tbsp), then juice them to yield about 1 cup (240ml) of fresh orange juice. Set these vibrant citrus elements aside.
- Shred the Phyllo: Unroll 1 lb (450g) of phyllo dough and gently crinkle or shred it into small pieces. Spread them out on a large baking sheet to air dry slightly for 15-20 minutes until crisp to the touch.
- Mix the Batter: In a large bowl, whisk together 4 large eggs, 1 cup (200g) granulated sugar, 0.5 cup (120ml) olive oil, 1 cup (240g) plain yogurt, the orange zest, and 1 tsp (5ml) vanilla extract until the mixture is smooth and light yellow.
- Combine & Bake: Gently fold the dried phyllo pieces into the wet batter until evenly coated. Pour the mixture into a greased 9×13 inch (23x33cm) baking dish. Bake at 350°F (175°C) for 45-55 minutes, or until the top is golden brown and the center feels set. If it looks dry, splash in 1–2 Tbsp milk before baking to ensure moisture.
- Make the Syrup: While the pie bakes, combine 1.5 cups (300g) granulated sugar, 1 cup (240ml) water, and the fresh orange juice in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened. Remove from heat and stir in an optional 1 tsp (5ml) orange blossom water.
- Syrup Soak: Immediately pour the hot syrup evenly over the hot baked pie. Let it cool completely to room temperature (at least 2 hours) before serving, allowing the flavors to meld beautifully.
Notes
For the best results, always pick fresh, fragrant Navel or Valencia oranges. Cool the pie completely for at least 2 hours after syrupping to allow flavors to meld. For a low-sugar version, reduce sugar by 1/4 in both the batter and syrup. Consider using 0.5 cup melted butter instead of olive oil for a richer taste.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (90 g)
- Calories: 380 calories
- Sugar: 48 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg
Keywords: greek orange pie, Portokalopita, easy dessert, family dinner, citrus, syrup-soaked, phyllo, baking, yogurt