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Glykia Tyropita Me Portokali (Orange Sweet Cream Cheese Pie)

Inspired by Cypriot Bourekia, which are made with homemade phyllo, anari (whey cheese similar to ricotta), cinnamon and orange blossom water, I made these easy, cheesy, beautiful desserts with store bough phyllo. They were easy to make and tasted wonderful.

I put the cream cheese and anthotyro in the mixer bowl and mixed them together adding icing sugar and testing to see if they were sweet enough.  I added orange blossom water and cinnamon, which is a combination with we use with anthotyro in Cyprus. I then added an egg and mixed all the ingredients together to make the filling.   I remembered that I still had some caramelized orange peels which I decided to use when I was putting the cream in the tins.

I must say that the following day when they were cold, they tasted even better, because the flavour of the orange mixed in the cream and gave it a nice citrus flavour.

If you have citrus spoon sweets you may try other flavours like lemon, bitter orange, bergamot or kumquat preserve.

Glykia Tyropita Me Portokali (Orange Sweet Cream Cheese Pie), recipe by Ivy

Preparation time: 15 minutes

Baking time: 45 minutes

Makes: 8


  • 10 phyllo sheets
  • 2 tbsp butter
  • 150 grams cream cheese
  • 150 grams anari (anthotyros or ricotta)
  • 3 – 4 tbsp icing sugar
  • 1 egg
  • 1/2 tsp cinnamon
  • 1 tbsp orange blossom water
  • Caramelized orange peels or other citrus spoon sweet
  • 1 tbsp demerara sugar
  • Ιcing sugar to sprinkle on top


Cut the phyllo sheets into rectangular or square pieces about 12 x 15 cm or 15 x 15 cm depending on the size of your phyllo sheets and your aluminum foil cups or you can use your ramekins or cupcake tins.

Heat the butter to melt and brush the cups and then brush each piece of phyllo with some butter and place three or four sheets in the cups.

Fill them with the mixture and add one teaspoon of caramelized orange peels on top.

Fold the pieces of phyllo towards the centre and if they are not already buttered, brush them lightly.

Sprinkle some brown sugar on top and bake in a preheated oven to 180 degrees Centigrade for about 45 minutes until golden brown and crispy. (Sorry I don’t have any pictures to show here as the battery of the camera emptied).

Serve sprinkling some extra icing sugar and extra cinnamon on top.



I am submitting this recipe to Lore, of Culinarty, for her event Original Recipes.

Since this is also a pie, I wish to remind my friends who wish to participate to the Sweet Pies Event that they still have time until the end of October to bake a pie, a tart, a tartlette, crumble anything with a filling and don’t forget the Chef’s Knife I promised you.

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18 Responses

  1. Ben

    Beautiful my friend! I need to get some phyllo and try something similar to this. Thanks for the great recipe! 🙂

  2. These filo tarts are an inspiration to me sis. As always you have turned a simple recipe into something special:D

  3. Lovely! Got to try it sometime.

  4. Those look gorgeous, very nice individual “pies” that would be lvoely to serve to guests. I am still trying to think of something different to make for your event Ivy.

  5. Oh, this looks just delightful!! There’s a similar Lebanese dish but it uses orange blossom water – I think that the textural variation of the orange peel would be so very, very nice.

  6. Very nice Ivy! That first picture is beautiful!

  7. giz

    Ivy, this looks amazing and say thank you from all of us to Val for providing the inspiration. It seems easy enough and with the ingredients well, what can I say.

  8. Ahhh, I see you utilizing those candied orange peels! The phyllo cup with the filling was captured very well in this photo…I’m hungry for dessert.

  9. Oooh these sound so tasty. I am a sucker for sweetened cream cheese in pretty much anything. The orange peel and cinnamon can only make it better!

  10. These pies look beautiful and must be wonderful to taste. The crunchy phyllo with the creamy cheese paired with orange peel and cinnamon…I do have phyllo in my freezer and I definitely want to try this recipe!!

  11. I have to admit that you did a great job. Love the pics.

  12. These look delish Ivy – I could sure do with one now.

  13. Creamy-cheesy inside and crunchy outside works every time. The parcel in the first photo looks really delicious! Thanks for sharing your pie with Original Recipes Ivy

  14. Dee

    Lovely! I saw the recipe at Esi’s site and she inspired me today. We had the danishes for breakfast, and I also made little muffin-sized pies with a version of that filling for my mum.

    The caramelized orange peels are an excellent idea! Thanks Ivy.

  15. These little pies look very very nice. I think I’m going to have to try my hand at making phyllo, when I have time next.

  16. Ivy, this looks really good, I enjoy just about anything with creamcheese in it. I like the addition of caramelized orange peels.

  17. […] Sweet cream cheese pie […]

  18. […] Cream Cheese Pie is a pie made with leftover phyllo, leftover cream cheese and leftover caramelized orange peels. I […]

  19. These sound amazing! The combination of orange blossom water and cinnamon is definitely an authentic Greek flavour, bravo!

  20. Oh, and the anthotiro would be my preference over the ricotta any day of the week. 🙂

  21. […] Sweet Cream Cheese Pie […]

  22. […] of lining the muffin tin with phyllo was an original idea of mine several years ago, when I made a Sweet tyropita (Cheese Pie). The idea was not to use muffin cases but in the end I put them in the muffin cases for a better […]

  23. […] of lining the muffin tin with phyllo was an original idea of mine several years ago, when I made a Sweet tyropita (Cheese Pie). The idea was not to use muffin cases but in the end I put them in the muffin cases for a better […]

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