This moist, citrus-infused Greek orange pie topped with exquisite syrup brings a Mediterranean flavor to your table. Want something different for dessert tonight? This recipe only has about 15 minutes of prep time and is bound to be a hit!
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Fresh oranges pair up with delicate vanilla in this pie to create a delicious dessert. A slice of this is perfect after absolutely any kind of main dish, or you might like to enjoy some with your mid-morning coffee. It keeps for several days in the refrigerator anyway.
This orange pie, known in Greece as "portokalopita" is a heavenly confection of phyllo dough, fresh orange flavors, vanilla, and a syrup made with 3 simple ingredients on top. So say "yiasou" (that’s "hello" in Greek) to this amazing pie!
Don't miss out on this easy Greek baklava either! I also love hints of orange in my cozy peach cobbler for two.
Main Ingredients
There are no strange ingredients in this pie, so no need to find a Greek market! All the following main ingredients are pretty much pantry staples:
- Oranges: The key flavor in the pie. It goes without saying you need fresh ones! Make sure you get the best ones you can find. I like to use navel oranges. Cretan oranges are the popular choice in Greece, but it’s unlikely you’ll be able to find those. If you can though, grab them!
- Phyllo dough: For the perfect texture. Sometimes spelled filo or fillo, this type of pastry is leaf-thin. In fact, "phyllo" means "leaf" in Greek. This kind of dough is virtually fat-free and simply made with flour and water. For this recipe, you will need to dry out the phyllo sheets before use, to get the texture of the pie just right. Don’t swap the phyllo for puff pastry. They are similar, but phyllo is typically Greek and works beautifully in this recipe.
- Vanilla extract: Adds a delicate aroma and flavor. As always, use real vanilla extract, not the synthetic kind. Vanilla pairs beautifully with the orange. I find a teaspoon is a perfect amount to use so the orange remains the main flavor in every bite.
- Milk: To add moisture. Regular whole milk is fine here or you can substitute 2% if you have it. You might want to swap half the milk for Greek yogurt to add a gentle tang.
- Baking powder and soda: For texture. Both of them help trap air in the filling to yield a nice, airy texture in the finished Greek orange pie.
Instructions Overview
Some of the steps in this recipe will probably be new to you, but there’s really nothing complicated about making this tasty pie.
First of all, you will bring sugar, water and orange juice to a boil then let it rest. This is going to be your syrup but make it ahead so it can completely cool by the time the pie is baked.
Next, dry the phyllo sheets for an hour in a warm oven. At the same time, you can boil oranges then squeeze out the juice and reserve the pulp.
Combine the orange pulp with some sugar and then add the eggs, milk, oil, vanilla, orange zest, baking powder, and baking soda and mix some more.
Crumble the dried dough sheets and stir them into the egg mixture. Grease a baking pan and sprinkle on some flour. Spread the filling on top and bake.
Finally, pour over the syrup you made earlier and let it rest a little before serving so the syrup can soak in. Opa!
Common Questions
Are these the same and can I substitute puff pastry for Filo, you might be wondering? Although it would still work, the texture in the pie would be really different. Since phyllo is so traditional in Greek recipes, I strongly recommend you use it here for the very best result.
Boiling the oranges for this Greek orange pie might sound like a strange step, but there is a reason! This loosens the juice inside so you get plenty of it and also takes away any bitter flavor. As a bonus, your house will smell incredible while they’re cooking!
If you have leftover dough it will be okay refrigerated for up to 3 days.
Chopnotch Tips
- 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.
Aromatic and sweet, this Greek orange pie boasts a delicate phyllo pastry with a vibrant, citrusy flavor. It’s airy, sweet, and so tasty.
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Recipe
How to Make
Greek Orange Pie
Ingredients
For the syrup:
- 3 cups granulated sugar
- 2 cups water
- 1 cup orange juice
For the pie:
- 2 oranges
- 1 package 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
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 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.
Notes
- 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.
