Portokalopita from The Peloponnese – Greek Orange Phyllo Pie


  • Servings: 10
  • Difficulty: Basic Skills

Amazing, Delicious, Heavenly, Impressive are just a few words to describe this mouthwatering dessert! I had the pleasure of learning to make this creamy custard dessert at THE GREEK KITCHEN while in Athens. If working with phyllo was ever intimidating to you then this is the specialty dessert you will love to make to impress your family and friends...the phyllo is shredded and you cannot make a mistake. Imagine mistake proof and impressive! 😋😋😋

Ingredients

Cake Ingredients:

  • 500g Phyllo Sheets (18-20 sheets)
  • 4 large eggs
  • 200g sugar (1 cup)
  • Zest of 2 oranges
  • 300g fresh Greek Yogurt-full fat (1.057 cups or 10.7 ounces)
  • 2 tsp Vanilla extract
  • 1 tsp Baking Powder
  • 200 ml Sunflower oil (7 ounces)
  • sunflower oil for greasing

Syrup Ingredients:

  • 200g Sugar (1 cup)
  • 1.5 cups room temperature water
  • Juice of 2 oranges
  • 1 Cinnamon stick                                                                                                                                       

Directions

  1. Preheat oven to 360 F.
  2. Remove the phyllo dough sheets from packaging and shred into small tears using a knife or your hands.
  3. Grease an 8″ or 9″ baking dish or cake pan with sunflower oil.
  4. In a large mixing bowl combine the eggs and sugar with a whisk. Beat until the mixture is pale and frothy.
  5. Add the orange zest, Greek yogurt, vanilla extract, and baking powder and continue to beat until well combined.
  6. While beating, slowly add the sunflower oil.
  7. Gradually put the shredded phyllo into the bowl and combine with a spatula until everything is fully incorporated.
  8. Pour the mixture into the prepared baking pan and place in the oven for 45 minutes-1 hour or until the cake has risen and is golden brown.
  9. When the cake is ready, remove from the oven and leave to cool in the pan. You will need to let the cake cool completely before adding the syrup.
  10. To make the syrup: bring the water, sugar, orange juice, and cinnamon stick to a boil in a saucepan over medium heat for 2 minutes.
  11. Pour the hot syrup over the cold portokalopita and set aside for approximately 1 hour until the syrup has been completely absorbed by the cake.
  12. Slice and serve. It’s amazing on its own but adding a scoop of vanilla ice cream is Divine!

Notes:

“The Greek Kitchen”

Athens, Athinas 36, Athina 105  51, Greece

+306978464701

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