Portokalopita Greek Orange Pie with Syrup-Soaked Phyllo
By Ethan Parker
Set aside time for cooling: this Greek orange pie bakes for 30 to 35 minutes, then rests while it drinks in a light citrus syrup. Portokalopita is a dense phyllo and Greek yogurt cake with crisp-dried filo threaded through an orange-scented batter.
The syrup comes first so it can reach room temperature before meeting the hot cake. Sugar, honey, orange juice, orange cups, cinnamon, and water make a light syrup designed for a dense phyllo cake. The batter combines eggs, sugar, Greek yogurt, orange juice, vanilla sugar, zest, baking powder, corn oil, and dried filo, with no mixer required.
Drying the filo at 150°C / 300°F is the key prep job: separate the strips well so they bake crisp rather than staying in dense clumps. As the batter bakes at 170°C / 340°F, look for a deep golden, lightly browned top. Do not rush the syrup stage or use imprecise measurements, since the cake depends on a light syrup that can absorb fully.
Ladle the cooled syrup over the pie immediately after baking, then cut through it to help absorption. Serve cold or at room temperature with Greek yogurt and cinnamon, vanilla ice cream, frozen yogurt, or Greek yogurt whipped cream.
Why you'll love this recipe
- Plan-ahead friendly timing lets the syrup cool while the filo dries, so the two longer tasks happen before the final bake.
- No mixer is needed because the eggs, sugar, yogurt mixture, and dry ingredients are simply beaten and whisked together.
- A single 13 x 9-inch pan handles the finished batter, keeping assembly direct once the crisp filo is folded in.
- Common baking staples do most of the work, while Greek yogurt, oranges, and phyllo provide the recipe’s defining character.
- The make-ahead rest is built into the method because the hot cake needs time to take in every ladle of syrup.
- Flexible serving options keep dessert simple, since the recipe works cold or room temperature with yogurt, cinnamon, or ice cream.
Ingredients
- •1 pack phyllo (filo) dough (450 grams / 16 ounces)
- •5 medium-sized eggs
- •300 g Greek yogurt (strained and preferably full-fat)
- •150 g sugar
- •2 oranges (zested)
- •80 ml orange juice
- •1 pouch vanilla sugar (9 grams)
- •20 g baking powder (4 teaspoons)
- •250 ml corn oil
- •600 g sugar (3 cups)
- •500 ml water
- •2 tbsp honey
- •200 g fresh orange juice (7 ounces; keep the orange cups)
- •2 orange cups
- •1 cinnamon stick
- •cooking spray or vegetable oil (for greasing the pan)
Instructions
- 1
Add all syrup ingredients, including 2 orange cups, to a small cooking pot.
- 2
Bring the syrup to a boil over high heat and skim the surface.
- 3
Do not stir the syrup.
- 4
Cook for 8 minutes until slightly thickened.
- 5
Turn off the heat, set the syrup aside to cool, and remove the cinnamon stick and orange cups.
- 6
Preheat the oven to 150°C / 300°F.
- 7
Cut the filo roll into 2.5 cm / 1-inch strips.
- 8
Place the strips on a sheet pan or oven tray, separating most of the filo from each other and tossing it fluffily onto the pan.
- 9
Bake the filo for 15 minutes.
- 10
Remove the filo from the oven and flip it.
- 11
Leave the filo to air-dry while making the pie batter.
- 12
Raise the oven temperature to 170°C / 340°F.
- 13
Stir the Greek yogurt and orange juice together in a small bowl until uniform, then set aside.
- 14
Add the eggs to a large mixing bowl and beat lightly.
- 15
Add the sugar and whisk to combine.
- 16
Add the yogurt mixture and whisk until uniform.
- 17
Mix in the vanilla sugar, baking powder, and orange zest.
- 18
Gradually incorporate the corn oil while whisking.
- 19
Add 2 to 3 handfuls of filo to the mixture, breaking larger pieces and separating any that have stuck together.
- 20
Use a pastry spoon to stir, pressing the filo into the batter, and continue adding handfuls until all the filo is incorporated.
- 21
Grease a 13 x 9-inch (33 x 23 cm) pan with cooking spray or vegetable oil.
- 22
Add the batter to the pan and spread it evenly.
- 23
Bake for about 30 to 35 minutes, until deep golden and lightly browned on top.
- 24
Ladle the cooled syrup over the hot pie.
- 25
Cut all the way through the pie and divide it into pieces to help it absorb the syrup.
- 26
Let the pie sit at room temperature for 2 to 3 hours to absorb the syrup.
- 27
Once at room temperature, cover and refrigerate for at least 6 to 8 hours.
- 28
Serve with a scoop of Greek yogurt and cinnamon on top, if desired.
FAQ
Nutrition (per serving)
Calories
481
Protein
5g
Fat
22g
Carbs
70g
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