Portokalopita a Greek orange and filo pastry pie with Greek yogurt and orange syrup.
I’m not quite sure when I first hear of Portokalopita but it has been on a list in my head of things I wanted to make for a while. I’m pretty sure the ingredients used are why its stuck in my head in the first place. Filo pastry soaked in a custard, Greek yogurt and an orange syrup. I mean of course I had to make that. With it being blood orange season I thought this would be the perfect dish to show case their beauty and delicious flavour.
So for my portokalopita I used the same ingredients that are used in most recipes I came across, minus the cinnamon. But I adapted the measurements. I’m not sure exactly how authentic this is. If you know about how portokalopita should be let me know. I think mine was a little more open textured than some but I actually really enjoyed that, finding little pockets of filo filled with the custard. The orange syrup just makes this truly irresistible and it seems to just get even better the next day, if you still have any left by then of course.
This recipe makes quite a big pie so plenty to go around. I think it would be lovely served with a dollop of thick Greek yogurt or a scoop of vanilla ice cream.
Do you have a list of things you want to make? I have so many things, canneles have been on there for ages and sourdough I really want to perfect. Anyway I hope your all having a good week.
Thank you for reading x