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Greek Orange Pie


5 from 1 vote
  Prep Time: 15 mins

Sweet and aromatic orange flavors waft from Greek orange pie. This sweet dessert is a wonderfully unique way to finish an epic meal on a light and citrusy yet utterly divine note!

A close up piece of Greek orange pie on a plate with a fork.
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What Goes Into Simple and Easy Greek Orange Pie?

Greek orange pie, which is called ‘portokalopita,’ starts with making the syrup with sugar, water, and fresh-squeezed orange juice. It’s a labor of love with the phyllo dough, drying it out to get the right texture. Meanwhile, boiling oranges to make the essential custard filling happens simultaneously. That means making a dessert this exquisite isn’t exactly as complicated as it sounds.

Once that wonderful filling is created, the baking begins. After 30 minutes of cooling, you can serve this heavenly delight that will absolutely impress all your guests. It’s very similar to baklava in that it requires syrup to drizzle over and render it nice and moist. Initially, you’ll notice the syrup may pool around it until it gets soaked up!

A piece of Greek orange pie on a plate with a fork.

Common Questions

Can I use hot syrup?

It’s not recommended since if the syrup is hot and the cake, which is based off phyllo dough is hot, you’re going to wind up with a mushy creation.

Can you freeze Greek orange pie?

Unfortunately, this is one dessert you won’t want to freeze. That delicate phyllo dough will become soggy once it defrosts.

How long can I keep Greek orange pie in the fridge?

Assuming you have any remaining, you can safely keep it, wrapped very well of course, in the fridge for up to 3 days. It will taste even better the day after serving, but don’t let it stay past 3 days.

What can I serve with Greek orange pie?

Vanilla ice cream adds an extra layer of heavenly delight to this unique and fragrant dessert. The whole combination will simply melt in your mouth. Feel free to add a drizzle of chocolate syrup too if you dare!

Chopnotch Tips

  • Make sure you cool the syrup. In fact, putting it in the fridge will ensure it won’t be too hot to destroy the delicate phyllo dough texture.
  • Don’t skip the step of drying out the phyllo dough. Your Greek orange pie won’t come out with the proper texture.
  • If you don’t have oranges, you can use lemons for this pie recipe instead.
  • Let this dessert rest after you pour the cooled syrup over the top of it after it comes out of the oven. This will allow all those lovely flavors to mingle beautifully.

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Recipe

How to Make

Greek Orange Pie

Our fantastic aromatic and syrup-soaked Portokalopita recipe is a stunning dessert with a natural sweetness and custardy texture that creates a blissful experience.

SCALE THIS RECIPE

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8

Ingredients

For the syrup:

  • 3 cups sugar
  • 2 cups water
  • 1 cup orange juice

For the pie:

  • 2 oranges
  • 2 oranges, zest
  • 1 lb phyllo dough
  • 1 cup granulated sugar
  • 1 cup oil
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3 eggs
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Instructions

  • 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 220F. 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 320F. Add pulp and sugar to the 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.
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Notes

  • Make sure you cool the syrup. In fact, putting it in the fridge will ensure it won’t be too hot to destroy the delicate phyllo dough texture.
  • Don’t skip the step of drying out the phyllo dough. Your pie won’t come out with the proper texture.
  • If you don’t have oranges, you can use lemons for this recipe.
  • Let this dessert rest after you pour the cooled syrup over the top of it after it comes out of the oven. This will allow all those lovely flavors to mingle beautifully.

Nutrition Facts

Calories: 893kcal (45%), Carbohydrates: 143g (48%), Protein: 8g (16%), Fat: 34g (52%), Saturated Fat: 4g (25%), Cholesterol: 64mg (21%), Sodium: 452mg (20%), Potassium: 336mg (10%), Fiber: 3g (13%), Sugar: 110g (122%), Vitamin A: 348IU (7%), Vitamin C: 50mg (61%), Calcium: 103mg (10%), Iron: 2mg (11%)
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Dessert
cuisine:
Greek
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