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Portokalopita Cake
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4.23 from 203 votes

Portokalopita - Greek Orange Pie

Portokalopita is an amazingly refreshing and truly delicious Greek cake. Made with phyllo, yogurt, and soaked in syrup.
Prep Time30 minutes
Cook Time1 hour
Course: Dessert
Cuisine: Greek
Keyword: cake, Oven baked, yogurt
Servings: 12 -16 servings
Calories: 481kcal

Ingredients

For The Orange Pie:

  • 1 pack (450 grams / 16 ounce) phyllo (filo) dough
  • 5 medium-sized eggs
  • 300 grams (10.6 ounce) Greek yogurt strained and preferably full-fat
  • 150 grams (5.3 ounce) sugar
  • 2 oranges zested
  • 80 ml orange juice
  • 1 pouch (9 grams) vanilla sugar
  • 20 grams (4 teaspoons) baking powder
  • 250 ml corn oil

For The Syrup:

  • 600 grams (3 cups) sugar
  • 500 ml water
  • 2 tablespoons honey
  • 200 grams (7 ounce) fresh orange juice (keep the orange cups)
  • 1 cinnamon stick

Instructions

Make The Syrup:

  • Before you begin making Portokalopita you need to make the syrup. So it will be at room temperature when you add it to the pie.
  • In a small cooking pot add all of the ingredients for the syrup. Add also 2 orange cups.
  • Bring to a boil over high heat and skim the surface. Don't stir the syrup.
  • Cook for 8 minutes until slightly thickened. Turn the heat off and set aside to cool. Remove the cinnamon stick and orange cups.

Prepare The Filo:

  • Preheat oven to 150°C / 300°F.
  • Take the filo roll and cut it into 2,5 cm / 1-inch strips.
  • Add to a sheet pan or oven tray and separate most filo from each other. Toss fluffily onto the pan and place the pan in the oven.
  • Bake for 15 minutes. Remove from the oven and flip the filo. Leave like this to airdry while making the pie batter.

Make The Portokalopita:

  • Raise the oven's temperature to 170°C / 340°F.
  • In a small bowl stir together the Greek yogurt and orange juice until uniform. Set aside.
  • In a large mixing bowl add the eggs and beat lightly. Add the sugar and whisk to combine. Add the yogurt mixture and whisk until uniform.
  • Mix in the vanilla sugar, baking powder, and orange zest.
  • Gradually incorporate the oil while whisking. Once fully combined start to add the filo.
  • Take 2-3 handfuls of the filo and add to the mixture. Breaking the bigger pieces and separating any that have stuck together.
  • Start using a pastry spoon to stir the mixture. Pressing the filo to sink in the batter, keep adding handfuls of filo until you add it all.
  • Grease a 13 x 9 inch (33 x 23 cm) pan with cooking spray or vegetable oil.
  • Add the batter and spread evenly.
  • Bake for about 30 to 35 minutes until deep golden lightly browned on top.
  • Ladle the cooled syrup over the hot pie.
  • Cut all the way through and divide into pieces to help the pie absorb the syrup. I cut it into 8 big pieces. You can divide the 8 pieces in half to get 16 smaller triangles or simply cut the pie into smaller square pieces to begin with. Though I doubt you'll have only one!
  • Allow the pie to sit at room temperature for 2-3 hours and absorb the syrup. It will look like a lot but it will absorb it all.
  • Once the orange pie gets to room temperature cover and refrigerate for at least 6-8 hours. Cold Portokalopita is the best but you can also enjoy it at room temperature if you prefer.
  • Serve with a scoop of Greek yogurt and cinnamon on top or see other suggestions in the text above. Enjoy!

Video

Nutrition

Serving: 1serving | Calories: 481kcal | Carbohydrates: 70g | Protein: 5g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 40mg | Potassium: 281mg | Fiber: 0.2g | Sugar: 68g | Vitamin A: 148IU | Vitamin C: 12mg | Calcium: 118mg | Iron: 1mg