Looking to whip up a unique dessert that combines the flavors of juicy oranges and syrup-soaked filo pastry? Ravneet Gill’s recipe for portokalopita, a traditional Greek orange pie, might be just what you need. This fragrant, citrusy, and satisfyingly sticky dessert is made with filo pastry and infused with a homemade orange syrup, delivering a dessert that’s crispy, moist, and bursting with Mediterranean flavors.
What Is Portokalopita?
Portokalopita, which translates to “orange pie” in Greek, is a popular dessert known for its unique combination of filo pastry, Greek yogurt, eggs, and a rich orange syrup. The pie is soaked in this syrup after baking, giving it a moist texture and intense flavor. It’s the perfect balance of sweet, tangy, and slightly spiced, and is best enjoyed chilled.
Ingredients
For the Syrup:
- 1 cup (200g) sugar
- 1 cup (240ml) water
- Zest of 1 orange (use the peel in wide strips, if possible)
- 1 cinnamon stick
- Juice of 1 large orange
For the Cake:
- 1 pack of filo pastry (about 200g)
- 4 large eggs
- 1 cup (200g) sugar
- 1 cup (240ml) Greek yogurt (full-fat is best)
- 1 teaspoon vanilla extract
- Zest of 2 large oranges
- 1 teaspoon baking powder
- 1/2 cup (120ml) mild olive oil or sunflower oil
Instructions
1. Prepare the Syrup:
- In a medium saucepan, combine sugar, water, orange zest, cinnamon stick, and orange juice. Bring to a boil, then reduce the heat and let it simmer for 5-10 minutes until slightly thickened.
- Remove from heat and allow the syrup to cool completely. This cooling step is important as the cold syrup will better absorb into the warm cake later.
2. Prepare the Filo Pastry:
- Preheat your oven to 350°F (180°C). Grease a baking dish (around 9×13 inches) and set aside.
- Tear the filo pastry sheets into small pieces (about 1-2 inches) and spread them out on a baking tray. Bake them for about 5 minutes, or until dry and slightly crisp. Set aside to cool.
3. Make the Cake Mixture:
- In a large bowl, whisk together the eggs and sugar until light and frothy.
- Add Greek yogurt, vanilla extract, orange zest, baking powder, and oil, and mix until smooth and fully combined.
- Gently fold in the dried filo pieces, ensuring they’re well coated with the mixture.
4. Bake the Cake:
- Pour the batter into your prepared baking dish, spreading it evenly. Bake for 35-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
5. Soak with Syrup:
- While the cake is still warm, pour the cooled syrup over it, allowing it to soak in. The syrup will gradually be absorbed, making the cake moist and flavorful. Let it sit for at least an hour before serving, or refrigerate for an even more intense flavor.
Serving Suggestions
Portokalopita is traditionally enjoyed chilled, often with a dollop of Greek yogurt or a scoop of vanilla ice cream to balance the sweetness. Garnish with extra orange zest or a sprinkle of cinnamon for added aroma and flavor.
Tips for Success
- Make-Ahead: Portokalopita is even better after resting in the fridge for a few hours or overnight, as this allows the flavors to meld.
- Filo Texture: Crisping the filo pieces before adding them to the batter gives the cake a unique, layered texture that contrasts beautifully with the syrup.
- Orange Syrup Variations: Experiment by adding a splash of orange blossom water for a floral note or substituting lemon juice for part of the orange juice for a citrus twist.
With Ravneet Gill’s recipe, you’ll have a classic portokalopita that’s sweet, fragrant, and satisfyingly sticky, making it the perfect dessert for any occasion. Enjoy a slice of this Greek-inspired treat that’s sure to transport you to the Mediterranean!