{"id":3214,"date":"2020-09-19T07:53:53","date_gmt":"2020-09-19T11:53:53","guid":{"rendered":"http:\/\/kalofagas.ca\/?p=3214"},"modified":"2024-10-22T13:43:43","modified_gmt":"2024-10-22T17:43:43","slug":"portokalopita-%cf%80%ce%bf%cf%81%cf%84%ce%bf%ce%ba%ce%b1%ce%bb%cf%8c%cf%80%ce%b9%cf%84%ce%b1","status":"publish","type":"post","link":"https:\/\/www.kalofagas.ca\/2020\/09\/19\/portokalopita-%cf%80%ce%bf%cf%81%cf%84%ce%bf%ce%ba%ce%b1%ce%bb%cf%8c%cf%80%ce%b9%cf%84%ce%b1\/","title":{"rendered":"Portokalopita (\u03a0\u03bf\u03c1\u03c4\u03bf\u03ba\u03b1\u03bb\u03cc\u03c0\u03b9\u03c4\u03b1)"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-30687\" src=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/20200918_112742-01.jpeg?resize=800%2C891&ssl=1\" alt=\"\" width=\"800\" height=\"891\" srcset=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/20200918_112742-01.jpeg?w=2268&ssl=1 2268w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/20200918_112742-01.jpeg?resize=768%2C856&ssl=1 768w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/20200918_112742-01.jpeg?resize=1379%2C1536&ssl=1 1379w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/20200918_112742-01.jpeg?w=1600&ssl=1 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>Portokalopita is an Greek compound word translated into “orange pie”. The first time I ever saw this dish was about a decade ago at my friend Maria’s blog, <a href=\"http:\/\/kalisasorexi.blogspot.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">“Kali Orexi”.<\/a> I had never before heard of this dessert, I have never ever eaten a Portokalopita.<\/p>\n<p>It’s been over a decade since my original post and since then, Portokalopita has gone viral, practically every Greek food blogger has shared their version, Greek TV chefs offer their own version, others copying other versions, other’s borrowing a little from this recipe, a little from that recipe. Practically every patisserie in Greece has a Portokalopita on offer.<\/p>\n<p>From the baker’s perspective, it’s a great way to use up leftover or dried out phyllo (after all the base of this pie is shredded phyllo). If you ask Greek bakers, no one is really sure where Portokalopita came from but it’s here and it’s staying!<\/p>\n<p>Lovers of the <a href=\"https:\/\/kalofagas.ca\/2008\/04\/29\/galaktoboureko-%CE%B3%CE%B1%CE%BB%CE%B1%CE%BA%CF%84%CE%BF%CE%BC%CF%80%CE%BF%CF%8D%CF%81%CE%B5%CE%BA%CE%BF\/\" target=\"_self\" rel=\"noopener noreferrer\">Greek dessert Galaktoboureko <\/a>will love a Portokalopita. Those looking for another phyllo recipe will like this, especially if you’re a little timid with phyllo, Portokalopita is the dessert for you to try. The ingredients are basic, skills needed are little and the end result will WOW yourself, family or dinner guests.<a href=\"https:\/\/i0.wp.com\/kalofagas.ca\/wp-content\/uploads\/2010\/02\/IMG_4477.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter size-full wp-image-3222\" title=\"IMG_4477\" src=\"https:\/\/i0.wp.com\/kalofagas.ca\/wp-content\/uploads\/2010\/02\/IMG_4477.jpg?resize=480%2C360&ssl=1\" alt=\"\" width=\"480\" height=\"360\" srcset=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/IMG_4477.jpg?w=480&ssl=1 480w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/IMG_4477.jpg?resize=300%2C225&ssl=1 300w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/a><\/p>\n<p>The base of the pie is torn phyllo. You’re a frustrated baker? This dessert is for you. Fear of phyllo? Not anymore!<\/p>\n<p>The next next step is the custard base: vegetable oil, Greek yogurt, orange zest, some orange marmalade, vanilla extract, sugar, eggs and….those torn phyllo sheets! What else? Nothing but the syrup! Pour the mixture and bake. .this Portokalopita celebrates Greece’s oranges.<\/p>\n<p>Like all the other Greek desserts that involve syrup and phyllo – one element has to be hot and the other cold. Having said that, you can make the syrup before anything else and allow it to cool. The other option is to make the Portokalopita and then make the syrup. The pie will have been baked and it should be cooled by the time your syrup is ready. Hot syrup over cold pie. Understood?<\/p>\n<p>The only thing I have left to do is describe how this tasted and it’s texture. The Portokalopita is firm yet moist and soft enough to only use a fork or a spoon…no knife required.<\/p>\n<p>Cut a piece with your fork and slide it in your mouth. The first thing you’ll taste and feel is the sweet, slightly caramelized phyllo with the hint of cinnamon. Then there’s the creamy filling, with random pieces of phyllo switching-up the texture. Finally, the syrup and slight crunch of the top.<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter size-full wp-image-30686\" src=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/20200918_112700_01-01.jpeg?resize=800%2C777&ssl=1\" alt=\"\" width=\"800\" height=\"777\" srcset=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/20200918_112700_01-01.jpeg?w=3024&ssl=1 3024w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/20200918_112700_01-01.jpeg?resize=768%2C746&ssl=1 768w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/20200918_112700_01-01.jpeg?resize=1536%2C1492&ssl=1 1536w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/20200918_112700_01-01.jpeg?w=1600&ssl=1 1600w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/20200918_112700_01-01.jpeg?w=2400&ssl=1 2400w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><strong>Portokalopita<br \/>\n<\/strong><\/p>\n<p><em>1\/2 stick of melted unsalted butter<\/em><\/p>\n<p><em>1 oven safe baking vessel (8 X 12X 2)<br \/>\n<\/em><\/p>\n<p><strong><em>Syrup<\/em><\/strong><\/p>\n<p><em>zest and juice of 1 orange<\/em><\/p>\n<p><em>3 cups of sugar<\/em><\/p>\n<p><em>3 cups of water<\/em><\/p>\n<p>1 small cinnamon stick<\/p>\n<p><strong><em>For the Base<\/em><\/strong><\/p>\n<p><em>1 450gr. pkge. of phyllo (thawed overnight in the fridge)<\/em><\/p>\n<p><em>5 large eggs<\/em><\/p>\n<p><em>1 cup sugar<\/em><\/p>\n<p><em>zest of one orange<\/em><\/p>\n<p><em>1 cup orange juice<\/em><\/p>\n<p><em>2 tsp. vanilla extract<\/em><\/p>\n<p><em>1 tsp. ground cinnamon<\/em><\/p>\n<p><em>1\/4 cup orange marmalade<\/em><\/p>\n<p><em>pinch of salt<\/em><\/p>\n<p><em>4 tsp. of baking powder<\/em><\/p>\n<p><em>1 1\/4 cup of vegetable oil<\/em><\/p>\n<p><em>1 cup of Greek yogurt<\/em><\/p>\n<p><em>Pre-heated 350F<\/em><\/p>\n<ol>\n<li>Take your phyllo out of the fridge and separate the sheets and place in a large bowl – open, uncovered 15-20 minutes to help them dry out.<\/li>\n<li>For the syrup, add your sugar, water, orange juice, zest and over medium heat, bring up to a boil then lower to a simmer and cook for 14 minutes. Allow to cool and measure out\/separate 3\/4 cup so you can pour over ice cream and portokalopita (the rest will be poured on the pie).<\/li>\n<li>Grease the inside of your pan with melted butter.<\/li>\n<li>In the meantime, add the eggs and sugar in a large bowl and whisk until incorporated. Now add your orange zest, vanilla, cinnamon and marmalade and whisk again. Now add the salt, baking powder, yogurt, vegetable oil and whisk until incorporate.<\/li>\n<li>Using your hands, tear the sheets of phyllo into strips and add into the bowl. Mix well with a spatula and pour into your greased baking vessel.<\/li>\n<li>Place in your pre-heated oven (middle rack) for 45-50 minutes or until golden on top.<\/li>\n<li>Take out of the oven and ladle room temp. syrup over the hot Portokalopita one ladle at a time. Allow the pie to fully cool, place in the fridge for minimum 4 hours or overnight.<\/li>\n<li>To serve, cut a piece, plate, place a scoop of <a href=\"https:\/\/www.kalofagas.ca\/2011\/01\/15\/french-vanilla-ice-cream\/\" target=\"_blank\" rel=\"noopener noreferrer\">vanilla ice cream<\/a> on top and pour some reserved orange syrup on top.<\/li>\n<\/ol>\n<p><em><strong>NOTE: <\/strong>For a variation: try this recipe with lemons in place of oranges.<\/em><\/p>\n<div style=\"width: 576px;\" class=\"wp-video\"><!--[if lt IE 9]><script>document.createElement('video');<\/script><![endif]-->\n<video class=\"wp-video-shortcode\" id=\"video-3214-1\" width=\"576\" height=\"768\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/2020-09-18-115444451.mp4?_=1\" \/><a href=\"https:\/\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/2020-09-18-115444451.mp4\">https:\/\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/2020-09-18-115444451.mp4<\/a><\/video><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Portokalopita is an Greek compound word translated into “orange pie”. The first time I ever saw this dish was about a decade ago at my friend Maria’s blog, “Kali Orexi”. I had never before heard of this dessert, I have never ever eaten a Portokalopita. It’s been over a decade since my original post and […]<\/p>\n","protected":false},"author":9,"featured_media":30686,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[45,58,14,110,199,41,201,97,159,100,130],"tags":[],"class_list":["post-3214","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-dairy","category-dessert","category-english","category-featured","category-greek","category-oranges","category-phyllo","category-recipes","category-sugar","category-syrup"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2010\/02\/20200918_112700_01-01.jpeg?fit=3024%2C2937&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/3214","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/comments?post=3214"}],"version-history":[{"count":0,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/3214\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media\/30686"}],"wp:attachment":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media?parent=3214"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/categories?post=3214"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/tags?post=3214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}