Fluffy Greek orange pie (Portokalopita)

For the base

200 g Greek yogurt 180 g sugar 4 eggs 150 ml olive oil zest from 2–3 oranges 1 tsp vanilla extract 1 tsp baking powder 450 g phyllo pastry (dried and crumbled by hand)

For the syrup

250 g sugar 300 ml orange juice 1 cinnamon stick

For serving

vanilla ice cream orange zest

Bake the phyllo pastry at 150°C for 30 minutes until golden and crispy.

In a bowl, mix the yogurt, sugar, eggs, olive oil, orange zest, and vanilla until smooth.

Add the baking powder, then gently fold in the crumbled phyllo sheets.

Pour into a buttered baking dish (approx. 25×30 cm) and bake at 180°C for 40–45 minutes until golden brown.

Meanwhile, prepare the syrup by boiling all syrup ingredients for 5 minutes.

Once the pie comes out of the oven, poke with a fork and pour the hot syrup evenly on top.

Let it rest for 1 hour to absorb the syrup. Serve with yogurt or vanilla ice cream and extra orange zest.

Do you want me to send you more delicious recipes?

Subscribe and be the first to learn about new recipes and my news!

Fluffy Greek orange pie (Portokalopita)

Servings

Preperation

Cooking

Waiting

For the base

For the syrup

For serving

See more recipes:

Baklava with pistachios and caramelized orange peels

Apple pie chia pudding

Chocolate clusters

Cheesecake in a glass