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Orange Pie Recipe
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5 from 1 vote

Greek Upside Down Blood Orange Pie Recipe

Difficulty: Medium
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Keyword: filo, Oven baked
Servings: 8 pieces
Calories: 617kcal


For the blood orange base:

  • 1 ½ blood orange cut into very thin slices
  • 50 grams sugar
  • parchment paper

For the pie:

  • 4 medium sized eggs
  • 70 grams icing sugar
  • 200 grams full fat Greek yogurt
  • ½ teaspoon vanilla extract
  • 1 orange zested
  • 10 grams baking powder
  • 200 grams sunflower or corn oil
  • 1 pack/450 grams phyllo pastry sheets

For the syrup:

  • 750 grams water
  • 500 grams sugar


  • Take a squared piece of parchment paper and fold. Fold one more time so you will have a small square. Fold the square in half to create a triangle. Fold in half one last time.
    making a parchment paper pan base
  • Take an 11 inch round pan. Use folded parchment paper as a dart, to point the radius of the bottom of the pan. Cut off the excess end of the dart. Unfold the dart and add parchment paper to the pan.
    parchment paper pan bottom
  • Sprinkle with the 50 grams of sugar and lay the orange slices.
    blood orange pan base

For the pie:

  • Lay open the phyllo sheets on your working surface. Let them sit on room temperature for at least half an hour (so they will air dry)
  • Preheat oven to 180°C/356°F.
  • Beat eggs on medium speed on the electric mixer. Add sugar slowly. Small bits at a time. Beat eggs until they start to become foamy .
  • Add the yogurt, vanilla extract, orange zest and baking powder.
  • Continue beating and pour in slowly the oil. Once fully combined, remove from mixer and set aside.
  • Cut the phyllo sheets to 4 pieces lengthwise. Take each phyllo piece and crumble it with your hand. Add to the pan.
  • Add a few more, until you slightly cover the bottom. Pour some of the egg mixture on top of the crumbled phyllo sheets.
    portokalopita base
  • Use the rest of the phyllo sheets exactly the same way. Once you used all the phyllo pour the remaining egg mixture on top. Bake for about 30-40 minutes.

For the syrup:

  • Once the pie is in the oven start making the syrup.
  • In a small saucepan add the water and sugar.
  • Heat over high heat. Once the syrup starts to boil reduce heat to medium.
  • Simmer for 5 minutes.
  • With a ladle pour the syrup over the pie. Both the syrup and the pie should be hot for the syrup to be absorbed.
    orange pie syrup
  • Let it reach room temperature and than refrigerate for at least 2 hours.
    Greek Upside Down Blood Orange Pie
  • Serve it with a scoop of frozen yogurt.


Calories: 617kcal | Carbohydrates: 81g | Protein: 9g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 5g | Cholesterol: 190mg | Sodium: 200mg | Potassium: 37mg | Fiber: 1g | Sugar: 80g