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.
Cook Time
1 hr
Total Time
1 hr 30 min
Yield
8 servings
Ingredients
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 635
Fat 26g
Carbs 91g
Fiber 4g
Sugar 52g
Protein 12g
How to Make It
1. Step
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.
2. Step
Tear the phyllo sheets into uneven pieces, separating the layers, and evenly spread across the prepared baking sheets.
3. Step
Bake for about 20 minutes, until the phyllo is lightly toasted and hardened. Set aside to cool.
4. Step
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.
5. Step
Add the sunflower oil, baking powder, vanilla, orange zest, and Greek yogurt. Beat for 1–2 minutes, until smooth.
6. Step
Crush the toasted phyllo into small pieces, then use a rubber spatula to fold into the egg mixture until well incorporated.
7. Step
Transfer the orange pie mixture to the prepared baking dish and spread in an even layer.
8. Step
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.
9. Step
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.
10. Step
Remove the orange pie from the oven and poke the surface all over with a fork.
11. Step
Slowly ladle the orange syrup over the cake, letting the pie soak up the syrup.
12. Step
Let the pie sit for about 1 hour to fully absorb the syrup, then slice and serve.
