Portokalopita

Portokalopita a Greek orange and filo pastry pie with Greek yogurt and orange syrup.

portokalopita

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.

portokalopita

portokalopita

portokalopita

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.

portokalopita

portokalopita

portokalopita

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

portokalopita

Portokalopita (Blood Orange Filo Pie)

portokalopita Recipe adapted from Saveur

  • Cook Time: 50m
  • Total Time: 1h 30m

Ingredients

  • 270 g Filo pastry
  • 1 tbsp. Butter for greasing
  • 3 Eggs
  • 200 g Caster sugar (50g for syrup)
  • 3 Blood oranges (one for decoration, one for syrup and one for cake)
  • 150 Greek yoghurt
  • 1 tsp. Vanilla extract
  • 1/2 tbsp. Baking powder
  • 90 ml Olive oil
  • 175 ml water

Instructions

  1. Preheat the oven to 180c/ gas 4/ 160 fan. Grease a deep baking tin or cake tin. Cut the filo pastry into strips and scatter into baking tray distribute evenly.
  2. Zest and juice one of the oranges, set aside. In a bowl add the eggs and 150g of the sugar whisk until pale and frothy. Add the orange juice, zest, vanilla, baking powder and yogurt mix well until fully combined. Slowly add in the olive oil and continue to beat.
  3. Pour the mixture over the filo pasty and combine well so its fully coated and submerged. Finely slice another orange and decorate the top. Bake for about 50 minutes until golden on top.
  4. Now make the syrup, in a pan add the rest of the sugar, juice of another orange and the water. Bring to the boil and continue to heat until sugar has dissolved.
  5. Remove portokalopita from the oven and leave to cool a little before pouring the syrup all over. Leave to soak in for 30 minutes before serving.