Portokalopita - Greek Orange Pie

Make The Syrup:

1. Before you begin making Portokalopita you need to make the syrup. So it will be at room temperature when you add it to the pie.
2. In a small cooking pot add all of the ingredients for the syrup. Add also 2 orange cups.
3. Bring to a boil over high heat and skim the surface. Don't stir the syrup.
4. Cook for 8 minutes until slightly thickened. Turn the heat off and set aside to cool. Remove the cinnamon stick and orange cups.

Prepare The Filo:

1. Preheat oven to 150°C / 300°F.
2. Take the filo roll and cut it into 2,5 cm / 1-inch strips.
3. Add to a sheet pan or oven tray and separate most filo from each other. Toss fluffily onto the pan and place the pan in the oven.
4. Bake for 15 minutes. Remove from the oven and flip the filo. Leave like this to airdry while making the pie batter.

Make The Portokalopita:

1. Raise the oven's temperature to 170°C / 340°F.
2. In a small bowl stir together the Greek yogurt and orange juice until uniform. Set aside.
3. In a large mixing bowl add the eggs and beat lightly. Add the sugar and whisk to combine. Add the yogurt mixture and whisk until uniform.
4. Mix in the vanilla sugar, baking powder, and orange zest.
5. Gradually incorporate the oil while whisking. Once fully combined start to add the filo.
6. Take 2-3 handfuls of the filo and add to the mixture. Breaking the bigger pieces and separating any that have stuck together.
7. Start using a pastry spoon to stir the mixture. Pressing the filo to sink in the batter, keep adding handfuls of filo until you add it all.
8. Grease a 13 x 9 inch (33 x 23 cm) pan with cooking spray or vegetable oil.
9. Add the batter and spread evenly.
10. Bake for about 30 to 35 minutes until deep golden lightly browned on top.
11. Ladle the cooled syrup over the hot pie.
12. Cut all the way through and divide into pieces to help the pie absorb the syrup. I cut it into 8 big pieces. You can divide the 8 pieces in half to get 16 smaller triangles or simply cut the pie into smaller square pieces to begin with. Though I doubt you'll have only one!
13. Allow the pie to sit at room temperature for 2-3 hours and absorb the syrup. It will look like a lot but it will absorb it all.
14. Once the orange pie gets to room temperature cover and refrigerate for at least 6-8 hours. Cold Portokalopita is the best but you can also enjoy it at room temperature if you prefer.
15. Serve with a scoop of Greek yogurt and cinnamon on top or see other suggestions in the text above. Enjoy!