PORTOKALOPITA ( GREEK ORANGE PIE)

First tried this pie at work. My supervisor brought the pie, she told us to try her portokalopita and we all said porto!!! what??? the word just rolled off  her tongue of course because she's Greek, easy for her to say=;). Don't you dare ask me to pronounce this pie in Greek, because it'll sound different ha!ha!ha! all i can say is de-lish, that i can say with ease!

It sounds good to me and it sure tasted good! I thought it will entail a lot of ingredients and complicated steps but much to my surprise it's a straight forward recipe.  A very forgiving recipe, there is no way you'll mess this up!

The other reason why i like this pie? it calls for a dried up phyllo dough which means i can now save and put those extra phyllo dough to use! I usually throw away dried, excess phyllo dough because i thought they can't be used. This recipe will not require you to handle those phyllo dough with "TLC" just like you would in baklava.

Plus you can make your fresh orange juice to go with this dessert, you will have to read and check the recipe so you will know what i mean.

Okay, i can't resist! I have to make it complicated but this step is optional. Not only will this candied orange zest make your pie more appetizing, it'll add another layer of texture and flavor to the pie.

In a pot, combine 1/2 C of water, 1/2 of sugar and zest of 3 or 4 oranges (depending on the size) then bring to a simmer. Cook until the zest becomes translucent and tender.

INGREDIENTS: ( i tweaked the recipe, my additions/adjustments will be in red)
SYRUP:
(This is too much, i didn't use the entire syrup, i don't want to make my pie too soggy, so i suggest to pour half of the syrup first and then you decide whether you want to add more or not.)

2 C sugar

3 C water

1 T honey

Zest of 1 orange, stripped

1. In a saucepan over medium-high heat combine the water, sugar, honey and orange zest.

2. Bring to a boil and cook for about 10 - 15 minutes. Set aside and let it cool.


Meanwhile, preheat the oven to 375 degrees. Lightly grease a baking dish. Unroll the phyllo dough, cut or tear into pieces and leave it uncovered to dry.

FILLING:


10 sheets phyllo

1/3 C sugar

2 T baking powder (1 1/2 T baking powder)

1/3 C olive oil (Canola Oil)

1 t vanilla extract

2 t orange blossom water
1 1/4 C Greek yogurt

4 eggs

Zest of 1 orange, finely grated (i used a zester)

1. In a large bowl whisk the eggs.

2. Add the oil, orange blossom water, sugar, vanilla, orange zest, yogurt and baking powder and whisk well.

3. Pour the mixture into the baking dish then toss in the torn pieces of phyllo pushing some pieces down to coat.

4. Bake the pie until set and golden on top, about 30 minutes.

5. Remove from oven, poke holes around and pour half of  the cooled syrup (add more if needed).

6. Set the portokalopita aside and let cool before serving.

 

 
So, now you know why you can fix yourself a freshly squeezed orange juice? I actually call this a frugal dessert as well.  You get to use left over phyllo dough and you only use the zest of the oranges hence the fresh squeezed orange juice.