Portokalopita (Greek Orange Phyllo Pie)

• For the filling

• 1 pack phyllo dough (450–500g)
• 5 eggs
• 200 g sugar
• 250 g Greek yoghurt
• 200 ml sunflower oil or light olive oil
• 240 ml fresh orange juice
• Zest of 2 oranges
• 1 packet baking powder (16g)
• 1 tsp vanilla

• For the syrup

• 480 ml water
• 395 g sugar
• 240 ml orange juice
• 2 cinnamon sticks
• 2 –3 strips orange peel
• 21 g honey (optional)

Prepare the phyllo

1. 1

   Let the phyllo sheets dry completely, then crumble them into small pieces.

Make the syrup

2. 2

   For the syrup, combine water, sugar, orange juice, cinnamon & orange peel. Simmer for 5–7 minutes, then let it cool completely.

Make the filling

3. 3

   Beat the eggs and sugar. Mix in the yoghurt, oil, vanilla, orange zest, and orange juice. Add the baking powder.

4. 4

   Slowly fold in the crumbled phyllo until everything is well coated.

Bake

5. 5

   Pour into a baking dish (apply bottom so it won’t stick) and bake at 175 °C (180 °C) for 40–50 minutes, until golden.

Finish and serve

6. 6

   Let it sit for 5 minutes, cut into pieces, then slowly pour the cold syrup over the hot portokalopita.

7. 7

   Let it soak for at least 2–3 hours & enjoy with ice cream! 🍊🍨