Orange Pie with Filo and Syrup (Portokalopita)
I first tried this exquisite sweet at the Women’s Co-op. It is not surprising that it is one of their most popular cakes. It is zesty, custardy, crispy and syrupy all at the same time. Serve it with a dollop of Greek yoghurt or even some ice cream on a summer’s day.
Ingredients 14
100 g clarified butter, melted, for brushing
400 g filo pastry, ready-made
Filling
4 eggs
100 g caster sugar (superfine sugar)
200 ml vegetable oil
3 tbsp orange zest, grated
2 tsp vanilla extract
2 tbsp baking powder
285 g Greek yoghurt
Syrup
345 g caster sugar (superfine sugar)
250 ml orange juice
3 tbsp orange zest, grated
1 cinnamon stick
3 cloves
250 ml water
Greek yoghurt, to serve
Drizzle honey, to serve
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Method 8
Preheat the oven to 180°C (350°F). Brush some melted onto a 35 cm (14 in) round baking tray or a 25 cm x 35 cm rectangular baking tray.
Fold or crumple each using your hands and place in the tray. If you are using a round tray, work your way from the centre until all the dish is covered. If you are using a rectangular tray then concertina fold and place each sheet side by side until the baking tray is lined.
Place in the oven and bake for 6–8 minutes, until the feels crispy to the touch. Keep the oven on.
For the filling, in a large bowl beat the , , , and using an electric mixer until light and fluffy. Add the and the and stir gently until all combined.
Ladle the filling mixture evenly over the and set aside for 4 minutes for the mixture to find its way through the folds of pastry, then bake for about 25–30 minutes until golden.
While the pastry is baking, make the syrup. Put the , , , , and into a saucepan and bring to the boil, then reduce to a low heat and simmer for 5 minutes.
When the pie is baked, remove from the oven and ladle the hot over the warm pie and allow to sit until all the syrup has been absorbed.
Serve cool with a dollop of Greek yoghurt drizzled with .
