This different Portokalópita (from portokali = orange and pita = pie) is not the traditional Greek sweet pie made with phyllo which encloses an orange pudding but my own creation.
Although I had heard of this dessert many years ago, I never made it until today.
Since my last post, I’ve already made a second batch of Orange Preserve in slices, as well as Orange Marmalade. Since there were still a lot of oranges left, I decided to give this dessert a try.
There are many different approaches to the recipe. Some are made without phyllo and some use shredded phyllo in the batter (see my second recipe for Tyropita) and some make it into a cake, with yoghurt and then it is drenched in syrup. I am sure that in the future I will try making some of the other variations.
I decided to make the recipe of our Greek Pastry Chef, Stelios Parliaros, with a few changes of my own.
Instead of making it open faced, mine was covered with phyllo. Instead of using the huge amount of butter mentioned in the recipe, I substituted part of the butter with margarine, as I did not have any butter at home, and some of the butter with olive oil. I added less icing sugar and added a few drops of citrus essence in the batter.
Portokalopita (Orange Pie with Phyllo)
This different Portokalópita (from portokali = orange and pita = pie) is not the traditional Greek sweet pie made with phyllo which encloses an orange pudding but my own creation.
Ingredients
- 130 grams blanched almonds (weighed after being blanched)
- 180 grams icing sugar
- 5 eggs
- 300 grams (1 orange) orange pulp
- 2 drops orange essence
- 80 grams butter
- 4 - 6 phyllo sheets
- 1/2 cup mild olive oil
- Extra icing sugar to sprinkle on top
- 1 slice orange fruit preserve, for decoration (optional)
Instructions
- Grate a thin layer of zest from the orange and boil it, for about 45 minutes or until soft.
- Melt the margarine in the microwave for a couple of minutes or in a small frying pan on low heat.
- In the meantime blanch the almonds and dry them on kitchen paper.
- Put them in a food processor with half of the icing sugar and powder them. Remove to a bowl. When the orange cools, put it in the same food processor and puree it.
- Whisk the eggs with the remaining icing sugar, using a hand mixer. Add the pulp, orange essence and gradually incorporate the margarine. Finally add the almonds and mix with a spatula.
- Brush the tart pan with olive oil and add a greased sheet of phyllo. Continue with three more, brushing them each time with olive oil. Add the leftover pieces on top.*
- Add the orange batter on top.
- Brush the remaining two phyllos with olive oil and cut them round to fit you tart pan.
- Put the leftover pieces on top of the batter and then bring some of the phyllo hanging outside on the batter, leaving a last layer. Finish with the two remaining sheets. Tuck them well using your brush and add the last layer of phyllo which was hanging outside the pan.
- Bake in a preheated fan forced oven to 180oC for about 30 - 40 minutes or until golden on top.
- Set aside to cool and sprinkle some icing sugar on top.
- Decorate with the orange preserve.
Notes
*I used a 28 cm tart pan, which I brushed with olive oil. I cut each phyllo 35 x 35 cm. The remaining bits and pieces were lightly oiled and added as another layer in the tart pan.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 463Total Fat 29gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 23gCholesterol 96mgSodium 193mgCarbohydrates 47gFiber 2gSugar 33gProtein 7g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Traditional Greek Desserts
Some of the most common Greek sweet pies:
Caramelized Galatopita (two ways)
Galatopita (pr. Gha-lah-TOH-pee-tah), comes from the Greek words “Galaâ€, which means milk and “Pitaâ€, which means pie. It is a simple semolina milk pudding baked in the oven.  The traditional recipe is made with ewes' milk but you can make it with any milk you like.
Galaktoboureko (Greek semolina Pudding wrapped in phyllo)
Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell.
Lemon Curd Galaktoboureko
A twist to the classic Greek dessert Galaktoboureko made with ewe's butter and lemon curd.
Traditional Baklavas
The traditional Greek baklavas, is made with many layers of thin sheets of "phyllo kroustas",  which are brushed with butter, with various kinds of nuts and spices added between the layers and sweetened with honey syrup.
Ekmek Kataifi
Ekmek Kataifi is a delicious Greek dessert with shredded phyllo and nuts, bathed in syrup topped with pastry cream and whipped cream.
Galaktoboureko in Kantaifi Nests
Galaktoboureko in kantaifi nests is a twist of two classic Greek recipes: Galaktoboureko, which is a pastry with semolina pudding and Kantaifi, which is a pastry filled with nuts.
Greek Baklavas with Walnuts, Quince and Chocolate
Baklavas is one of the most famous Greek desserts. It is a rich, sweet pastry made of layers of phyllo layers, filled with nuts and drenched in syrup.
Kopiaste and Kali Orexi,
