I tried everything. Since there were still a lot of oranges left, I decided to give this dessert a try. Bake 15 minutes longer. There are so many recipes and so many methods of making this. Put them in a food processor with half of the icing sugar and powder them. The pastry must be crunchy. Although I had heard of this dessert many years ago, I never made it until today. Image from: https://mybakingsaga.com/2017/10/portokalopita-greek-orange-cake-with-syrup/. I have researched many recipes and versions and have decided to give yours a try. So here it is, straight from Captain, Surfs up! I tried making it with milk, but I liked the tanginess and creaminess of the yogurt. In a large bowl, mix together the yoghurt mixture and torn filo. Set aside to cool and sprinkle some icing sugar on top. In the meantime, prepare the syrup – boil the syrup ingredients in a pan for 5 minutes. Melt the butter in a small pot or in the microwave for a couple of minutes. One lady bought 1, then came back for another 4 slices ( all cut in diamond shapes) stating that it was the most delicious cake. I baked Thia Markela’s accordion a number of times and it was lovely and syrupy and delicious. These are all recipes prepared by my wife Maria - she loves cooking and I love eating, so we make a great team! Thanks for sharing the recipe! I tried boiling a whole orange which gave it a great flavour but I felt it took some of the fluffiness and airiness of this pie. I tried A LOT of recipes and variations. Take the cake out. So here it is, straight from Captain Ioannis and Chef Kyriako! Add the yoghurt and baking powder and continue whisking until you have a smooth cream. https://www.sbs.com.au/food/recipes/orange-filo-pie-portokalopita Spread mixture in prepared pan. Hi guys!Now that oranges are on season I decided to make a Greek orange pie! Add 1/2 the mixture from the blender to half of the pastry and stir. I leave the folding to the expert hands of Thia Markela. 577.9 g So, I didn’t grow up eating “portokalopita”. Great! Preheat oven to 180 C. Beat eggs and sugar in the bowl of a mixer until light and fluffy. Bake pie for 30 minutes until dark brown. 6. Pour cooled syrup over the baked filo. Change ), You are commenting using your Google account. Some make the custard with milk, others with yoghurt. 600g baklava pastry sheet2 Oranges 200g Sugar4 Eggs250ml Milk250ml Corn Oil1 tsp Baking powder 1 tsp Baking Soda, 500ml Water700gm SugarJuice from 3 Oranges. Please let me know if you are happy with the outcome . Leave to cool completely before slicing and serving plain or with a dollop of vanilla or mastic ice cream. It may seem like a lot, but its not. And although I have written such a long intro for this recipe, the process of making this dessert is very simple, easy and quick. Greek Orange Pie(Πορτοκαλόπιτα)-Katerina Giannakopoulou-KaterinalittleKitchen Recipe 23. Unfortunately the owner wasn’t too keen on sharing her secrets. This is excellent and comes out great every time. This recipe deserves an introduction. Grease a 33 cm x 23 cm (13 in x 9 in) glass baking dish with butter. Thank you. Greek Sweets Greek Desserts Just Desserts Delicious Desserts Dessert Recipes Arabic Sweets Orange Pie Recipes Greek Recipes Little Kitchen. Pita was very heavy as my wife made 1 1/2 times the amount, so who ever bought one got value for their money. Thank you! But her “Portokalopita” had so many similarities to Thia Markela’s “accordion”, I knew I had a good starting point. I quite like the roasted orange effect. 4. These recipes are all for 4- 6 servings (depending on your appetite!) Add cake ingredients and cook at 160 degrees for 30-40 minutes. You can separate the phyllo pieces and lay them one by one on a table to dry. Tag me @ivyliac and use the hashtag #kopiaste! Add the yoghurt, sugar and baking powder and continue whisking until you have a smooth cream. Reduce oven to 160 C, cover pie loosely with foil to prevent from burning (do this as quickly as possible, trying not to remove the pie from the oven). ( Log Out /  We live on the island of Corfu in Greece and Maria comes from a family of chefs. Instead of making it open faced, mine was covered with phyllo. Post was not sent - check your email addresses! Portokalopita we were inundated with request for the recipe. I crushed the phyllo instead of folding it for ease and it works just fine. Delicious and easy recipes!! ... for Authentic & Healthy Greek and Cypriot Recipes. Put your custard mixture in a large bowl. Transfer to the fridge until needed. Besides, who am I to doubt Thia Markela’s suggestion? Portokalópita (from portokali = orange and pita = pie) is a traditional Greek sweet pie made with phyllo which encloses an orange pudding. 5. Leave the sheets of filo pastry out, separated and uncovered, to dry for a few hours. Add other half and stir. If you've tried this recipe please rate it! 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. One day, at a restaurant in Cyprus this time, I tasted “portokalopita”. Its light, fluffy, syrupy, orangey, everything this wonderful dessert should be. For… Ivy Liacopoulou grew up in Limassol, Cyprus, a beautiful island in the eastern Mediterranean, where her passion for cooking began as a child, helping her mother in the kitchen. Please Note: Time is not included for filo pastry to dry out. 7. Especially if the weather is humid. Skip to the recipe if you don’t feel like reading this, but forgive me. Change ). For the orange pie, preheat oven to 190°C (375°F). Enter your email address to follow this blog and receive notifications of new posts by email. Put sugar and water in saucepan and bring to boil. I went with my sister and her children to our favourite restaurant “Barbarossa” for a fish feast, only to be dazzled at the end by “Accordion”, an amazing dessert baked by “Thia” Markela, the owner’s aunt. I used a 28 cm tart pan, which I brushed with olive oil. Beat until combined. Elena, interesting idea to bake the phyllo until golden. Yummy Yummy ~ This looks delicious!!


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