How to make Portokalopita
- 4 eggs
- 1 cup of sugar
- zest of 2 oranges
- 1 ¼ cups of Greek yogurt
- 2 tsp of vanilla extract
- 1 tsp baking powder
- 1 cup of vegetable or sunflower oil
- 1 pack of filo pastry (about 14 sheets)
- 1 tsp of olive oil
1 cup of sugar
1 cup of water
juice of 2 oranges
1 cinnamon stick
Preheat the oven at 180 degrees.
Firstly, unwrap the filo from the plastic sleeve.
Secondly, tear the sheets in small pieces (yes, that’s right – you don’t need to be precise, just tear the filo in small pieces) and place on a baking dish.
Leave at room temperature to dry well for about 2 hours (the drier the sheets the better).
In the meantime, grate the zest of the 2 oranges in a bowl and keep on one side until needed.
Its time to prepare the syrup.
In a pan add the water, sugar, the juice of the 2 oranges and the cinnamon stick. Bring to the boil. Simmer for 5-10 minutes until the sugar has dissolved and the syrup has thickened. Leave aside to cool.
For the cake:-
Crack the eggs in a large bowl and add the sugar. Whisk for 5 minutes until the mixture is light and fluffy.
The yogurt, baking powder, orange zest, vanilla and oil are added to the bowl now. Mix with a spatula so all ingredients combine well.
This is the fun bit of making this cake – take your dry filo and using your hands crunch it together so it breaks down in to small pieces.
Start by adding a few handfuls of the crushed filo sheets to the mixture and stir every time. This is important to ensure that the dry filo pieces are well mixed with the rest of the ingredients.
Follow this process until all your filo has incorporated into the mixture.
Using a cooking brush, add a tablespoon of olive oil on a baking dish (approx.20×30 cm / 8×12 inch in size). Brush the bottom and the sides of the baking dish and pour in the mixture.
Bake for 40-45 minutes or until nice and brown on top.
Check if it is ready by piercing the pie with a knife. If the knife comes out clean then the orange pie is ready.
As soon as the orange pie is out of the oven, slowly ladle the cold syrup over the hot dessert (allow each ladle of syrup to be absorbed before adding more),
Set aside and allow time (about 1 hour) for the syrup to be absorbed before serving. Then just keep in the fridge.
Cut the orange pie in pieces and serve with ice cream (of your choice) or just as it is.