Portokalopita Greek Orange Pie Recipe

I absolutely love this recipe because it combines the delicate crunch of phyllo with the vibrant, fresh flavors of orange and warm spices, creating a dessert that’s both comforting and sophisticated. Plus, the enticing aroma of cinnamon and honey syrup soaking into each piece is totally irresistible, making it the ultimate treat to share with friends or enjoy on a chill weekend afternoon.

The vibrant flavors of my Portokalopita, a wonderful Greek Orange Pie, make me love this dessert even more. The recipe has me layer crispy phyllo dough, enhanced by a mix of Greek yogurt, fresh orange zest, and vanilla.

Then, I douse it with a syrup of orange juice, sugar, honey, and spices that give this dish a sweet, aromatic finish.

Portokalopita Greek Orange Pie Recipe Ingredients

• Phyllo Dough: Adds a flaky texture; high in carbohydrates, low in fat.
• Greek Yogurt: Creamy, high in protein, adds tanginess to the dish.
• Granulated Sugar: Sweetens the pie, primary source of carbohydrates.
• Oranges: Citrus flavor and zest; rich in vitamin C and antioxidants.
• Eggs: Bind ingredients, add richness, and boost protein content.
• Vanilla Extract: Enhances sweetness with a subtle aromatic flavor.
• Cinnamon and Cloves: Spices add warmth and aromatic depth to the dessert.
• Honey: Natural sweetener; provides rich flavor and thickens syrup.

Portokalopita Greek Orange Pie Recipe Ingredient Quantities

• 1 package (16 oz) phyllo dough, thawed
• 1 cup vegetable oil
• 1 cup plain Greek yogurt
• 1 cup granulated sugar
• 1 tablespoon baking powder
• Zest of 3 oranges
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 cup freshly squeezed orange juice
• 1 cup water
• 1 1/2 cups granulated sugar (for syrup)
• 1 cinnamon stick
• 3 whole cloves
• 1/2 cup honey

How to Make this Portokalopita Greek Orange Pie Recipe

1. Set your oven to 350°F (175°C) to preheat. Use some vegetable oil to coat a 9×13-inch baking dish.

2. Unwrap the phyllo and allow it to air dry while you prep the rest of the ingredients. Tear the sheets into smaller pieces, and take the time to pull them apart so they can dry evenly and thoroughly.

3. In a big bowl, combine the vegetable oil, Greek yogurt, 1 cup of sugar, baking powder, orange zest, eggs, vanilla extract, and salt, and mix them intense until they’re well mixed.

4. Fold the dried phyllo pieces into the mixture, making sure they are evenly coated. Pour this mixture into the prepared baking dish and spread it evenly.

5. Heat the oven to 350°F. Prepare a crust with the following:
— 1 1/2 cups all-purpose flour
— 1/2 teaspoon salt
— 1 tablespoon granulated sugar
— 10 tablespoons cold, unsalted butter, cut into 1/2-inch pieces (or use a food processor)
— 1/4 cup ice water

6. In the meantime, prepare the syrup by mixing orange juice, 1 cup of water, 1 1/2 cups of sugar, a cinnamon stick, and cloves in a saucepan. Heat to boiling, then simmer for 10 minutes until the mixture has thickened slightly. Stir in the honey.

7. Take the syrup off the heat; dispose of the stick of cinnamon and the cloves.

8. After the pie has cooled a bit, cut it into pieces and pour the warm syrup evenly over the top, letting it soak in.

9. Allow the pie to soak up the syrup for a minimum of one hour before serving. This step is essential in amplifying the taste.

10. Present the Portokalopita at ambient temperature or cool, decked out with a smidgen more of the zest of an orange if you want to be especially fancy. Savor!

Portokalopita Greek Orange Pie Recipe Equipment Needed

1. Oven
2. 9×13-inch baking dish
3. Pastry brush (for oiling the dish)
4. Large mixing bowl
5. Whisk or electric mixer
6. Saucepan
7. Measuring cups
8. Measuring spoons
9. Grater or zester
10. Knife (for cutting pie and butter)
11. Cutting board
12. Food processor (optional for crust)
13. Spatula or spoon (for folding phyllo)
14. Stove or cooktop
15. Citrus juicer (for orange juice)
16. Ladle (for pouring syrup)

FAQ

• Q: Can I use a different type of phyllo dough?A: This recipe is best made with standard thin phyllo sheets, which create the desired texture. If you can only find thick phyllo sheets, you can use them, but adjust the quantity downward.
• Q: How do I prevent the phyllo dough from drying out?A: Maintain the phyllo sheets in a covered state with a damp cloth while working with them to prevent drying out and subsequent brittleness.
• Q: Can I substitute the Greek yogurt with regular yogurt?A: You can use conventional yogurt, but it must be whole milk yogurt to ensure the dessert has sufficient richness. Full-fat yogurt yields better results.
• Q: Is it possible to make the syrup less sweet?You can cut back on the sugar in the syrup, but it might influence the overall texture and moisture balance of the pie.
• Q: How long does Portokalopita store, and how should I store it?A: Keep Portokalopita in the refrigerator in an airtight container for up to a week. It can be enjoyed straight from the fridge or at room temperature just as easily as it can be enjoyed at any point along that spectrum.
• Q: Can I add nuts or other ingredients to the recipe?You can try adding nuts like almonds or walnuts to your lithos, if you want to, for a more textured and crunchy bite. But I wouldn’t mess too much with the flavor profile; lithos are supposed to pack a flavor punch, and that’s their whole thing.

Portokalopita Greek Orange Pie Recipe Substitutions and Variations

Dough phyllo: Pavé can be used, but it will yield a non-standard result with respect to the texture.
Canola oil or melted butter can be used for a more flavorful dish. Vegetable oil also works.
Regular full-fat yogurt or sour cream can be used in place of plain Greek yogurt.
Coconut sugar or an equal amount of a granulated sugar substitute can be used to achieve a different flavor profile than when using the granulated sugar called for in the recipe.
Orange juice, freshly squeezed: Bottled orange juice can be used, but it is best if it is fresh and without added sugars.

Pro Tips

1. Drying Phyllo Dough: Ensure the phyllo dough is thoroughly dried before mixing it with the yogurt mixture. This ensures it absorbs the flavors well and provides the desired texture.