Portokalopita – Greek Orange Pie by Tanerxaydin

Ingredients

• 200 ml water (for the syrup)
• 100 ml fresh orange juice (for the syrup)
• 150 g brown sugar (for the syrup)
• 1 organic orange, zest in strips (for the syrup)
• 3 cardamom pods, lightly crushed (for the syrup)
• 1 cinnamon stick (for the syrup)
• 400 g phyllo pastry, dried and crumbled (for the batter)
• 220 g organic orange purée (for the batter)
• 1 extra orange, zest (for the batter)
• 250 g natural yogurt (for the batter)
• 150 ml vegetable oil, neutral (for the batter)
• 80 ml agave syrup (for the batter)
• 1 tsp bourbon vanilla extract (or seeds of ½ vanilla pod) (for the batter)
• 4 large eggs (for the batter)
• 1/2 tsp salt (for the batter)

Instructions

1. In a small saucepan, combine water, orange juice, brown sugar, orange zest strips, cardamom pods, and cinnamon stick. Bring to a gentle boil, then lower the heat and simmer for 8–10 minutes until slightly thickened. Remove from heat and let cool completely, then strain before using.
2. Preheat the oven to 160 °C (fan). Tear the phyllo sheets into small pieces and spread them on a baking tray. Bake for about 15-20 minutes, stirring occasionally, until dry and crisp. Let cool, then crumble into fine flakes.
3. In a large bowl, whisk together the eggs, yogurt, vegetable oil, agave syrup, orange purée, extra orange zest, vanilla, and salt until smooth.
4. Gradually add the crumbled phyllo into the yogurt mixture, stirring gently until evenly combined.
5. Grease a 24 cm springform pan with a little oil. Pour in the batter, smooth the surface, and bake at 170 °C (fan) for 35-40 minutes, until golden and set in the center.
6. While still hot, pour the cooled syrup evenly over the pie. Allow to rest at room temperature for 1–2 hours so the syrup is fully absorbed.