Greek Orange Pie

This pie pairs the zesty appeal of citrus with a kiss of vanilla and phyllo pastry for a tasty dessert everyone will love.

Prep Time:15

Cook Time:45

Total Time:1

Servings: slices

Add sugar, water, and orange juice to a pan. Place over medium heat. Remove from heat right after it comes to a boil. Let rest.
Preheat the oven to 220°F. Cut the pastry sheets so that they fit into the baking pan. Cook for 1 hour until they are completely dried out.
Boil 2 oranges for 1 hour. Remove from water and squeeze well. Keep the pulp.
Increase oven temperature to 320°F. Add pulp and sugar to a food processor and process until combined.
Add eggs, milk, oil, vanilla extract, zest, baking soda, and powder and process until combined. Transfer to a bowl.
Crumble phyllo sheets until they are all broken and add them to the filling mixture. Mix well with a ladle.
Spread sunflower oil and flour onto a baking pan and spread the mixture on top. Bake for 40-50 minutes. Remove from the oven and pour cooled syrup on top. Let rest for 30 minutes and serve.

Pour cool, or even cold, syrup over the hot pie because if you pour hot syrup over a hot pie it’s going to end up as a mushy mess!
Let the dessert sit for half an hour after adding the syrup to give it plenty of time to soak in.
This dessert is traditionally served with ice cream. Another option would be whipped cream. I’d suggest unsweetened whipped cream if you choose that option since the pie is so sweet already.