Portokalopita
Learn how to make Madame Ginger’s authentic portokalopita, or Greek orange phyllo pie. Fresh orange batter entwined with buttery phyllo dough brings you to a custardy heaven you never thought possible.
Tasty Team
85% would make again
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
30 minutes
30 min
Cook Time
1 hr
1 hr
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
30 minutes
30 min
Cook Time
1 hr
1 hr
Ingredients
for 8 servings
- nonstick cooking spray, for greasing
- 1 lb phyllo dough sheets (425 g), frozen
- 1 cup sugar (200 g)
- 4 large eggs, room temperature
- ¾ cup sunflower oil (200 mL), plus 2 tablespoons
- 1 ½ tablespoons baking powder
- 2 teaspoons vanilla extract
- 3 unwaxed oranges, zested
- 1 ¼ cups full fat greek yogurt (300 g)
Orange Syrup
- 1 ½ cups fresh orange juice (350 mL)
- 1 cup water (250 mL)
- 1 lemon, juiced
- 1 orange peel
- 1 ½ cups granulated sugar (300 g)
Nutrition Info
- Calories 629
- Fat 26g
- Carbs 87g
- Fiber 4g
- Sugar 53g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Line 2 large baking sheets with parchment paper. Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray.
- Tear the phyllo sheets into uneven pieces, separating the layers, and evenly spread across the prepared baking sheets.
- Bake for about 20 minutes, until the phyllo is lightly toasted and hardened. Set aside to cool.
- Meanwhile, in a large bowl, use a whisk or electric hand mixer on medium-high speed to whip the sugar and the eggs together until doubled in volume, pale yellow, and thick, about 5 minutes.
- Add the sunflower oil, baking powder, vanilla, orange zest, and Greek yogurt. Beat for 1–2 minutes, until smooth.
- Crush the toasted phyllo into small pieces, then use a rubber spatula to fold into the egg mixture until well incorporated.
- Transfer the orange pie mixture to the prepared baking dish and spread in an even layer.
- Bake for about 40 minutes, until the top is golden and the filling is set. If the surface is browning too quickly, cover the pan with foil.
- While the pie is baking, make the orange syrup: In a medium saucepan, combine the orange juice, water, lemon juice, orange peel, and sugar. Bring to a low boil over medium low heat and cook until the sugar is dissolved and the syrup is slightly thickened, 10—12 minutes.
- Remove the orange pie from the oven and poke the surface all over with a fork.
- Slowly ladle the orange syrup over the cake, letting the pie soak up the syrup.
- Let the pie sit for about 1 hour to fully absorb the syrup, then slice and serve.
- Enjoy!
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