PORTOKALOPITA - GREEK ORANGE PIE
This version of Portokalopita is different from the others on this site. The recipe is an old family recipe and, not having made the others, I feel this one is probably richer and more flavorful.
Provided by Jostlori
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan over medium-high heat combine the water, sugar, honey and strips of orange zest. Bring to a boil and cook for about 15 minutes. Cover the saucepan and set aside to cool.
- Preheat the oven to 375°F Lightly oil an 8x11 baking dish.
- Unfold the phyllo dough and tear it into large pieces. Set aside, uncovered, while preparing the rest of the pie.
- In a large bowl lightly whisk the eggs. Add the oil, sugar, vanilla, orange zest, yogurt and baking powder and whisk well.
- Pour the mixture into the baking dish then add the torn pieces of phyllo, pushing some pieces down slightly to coat.
- Bake the pie until set and golden on top, about 30 minutes. Remove from the oven and score lightly into pieces with a sharp knife. Pour the cooled syrup over the top. Let cool it completely before serving.
- Serving suggestion: place a piece of portokalopita on a plate and sprinkle with diced candied walnut pieces.
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Asim Technical
[email protected]This was a great recipe! The pie was delicious and everyone loved it. I would definitely recommend it to others.
Toffy Linda
[email protected]I followed the recipe exactly and the pie turned out great! The only thing I would change is to use a little less sugar in the syrup, as it was a bit too sweet for my taste.
Raegan McMurray
[email protected]This pie was amazing! The orange flavor was so refreshing and the filo pastry was perfect. I will definitely be making this again.
Dona mae Clemons
[email protected]I've made this portokalopita several times now, and it's always a crowd-pleaser. It's so easy to make, and the results are always delicious.
Tayyab Baloch
[email protected]This portokalopita was a huge hit with my family! The orange flavor was perfectly balanced with the sweetness of the syrup, and the filo pastry was crispy and flaky. I will definitely be making this again.