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Portokalopita (Orange Pie with Phyllo)

Orange pie (portokalopita)


Portokalópita (from portokali = orange and pita = pie) is a traditional Greek sweet pie made with phyllo which encloses an orange pudding.

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.

Portokalopita orange pie2


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.

Portokalopita orange pie


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.

collage Portokalopita orange phyllo pie

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Portokalopita (Orange Pie with Phyllo)

Portokalopita (Orange Pie with Phyllo)

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Category: Desserts
Cuisine: Greek cuisine

Portokalópita (from portokali = orange and pita = pie) is a traditional Greek sweet pie made with phyllo which encloses an orange pudding.

Portokalopita (Orange Pie with Phyllo)


  • 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 margarine or 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)


1 hour, 30 minutes
30 minutes
  1. Grate a thin layer of zest from the orange and boil it, for about 45 minutes or until soft.
  2. Melt the margarine in the microwave for a couple of minutes or in a small frying pan on low heat.
  3. In the meantime blanch the almonds and dry them on kitchen paper.
  4. 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.
  5. 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.
  6. 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.*
  7. Add the orange batter on top.
  8. Brush the remaining two phyllos with olive oil and cut them round to fit you tart pan.
  9. 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.
  10. Bake in a preheated fan forced oven to 180oC for about 30 - 40 minutes or until golden on top.
  11. Set aside to cool and sprinkle some icing sugar on top.
  12. Decorate with the orange preserve.


*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


Portokalopita orange phyllo pie cut

Kopiaste and Kali Orexi,

signature Ivy


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