Orange Pie
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
  • 450 gr. / 16 oz. phyllo
  • 4 oranges
  • 165 gr. / 6 oz. corn oil or canola oil
  • 200 gr. / 7 oz. sugar
  • 200 gr. / 7 oz. Greek yogurt
  • 3 eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
For the Syrup
  • 500 gr. / 1 lb. water
  • 400 gr. / 15 oz. sugar
  • 1 cinnamon stick
  • 2 orange rinds
Instructions/ Εκτέλεση
  1. Start from the previous night.
  2. Unpack the phyllo and spread it on your counter in that way they do not overlap.
  3. Let it stay overnight to dry completely.
  4. Next morning.
  5. Crumble the phyllo sheets in confetti.
  6. First, we make the syrup.
For the Syrup
  1. In a pot add all the syrup ingredients and bring to boil.
  2. Let it boil for 5 minutes from the moment it started boiling.
  3. Remove and let it cool while you make the pie.
  4. Preheat oven to 175°C / 350°F.
For the Pie
  1. Boil one orange for about 15 to 20 minutes.
  2. In your blender mash the boiled orange to a smooth pulp.
  3. Take the juice of the rest 3 and the rind of the two.
  4. Take a bowl or in your stand mixer add the eggs and sugar and mix for a minute.
  5. Pour the corn oil and yogurt and mix at the lowest speed.
  6. Add the orange pulp, the orange rind, the orange juice and the vanilla and mix at the lowest speed.
  7. Add the baking and fold gently.
  8. In this batter slowly slowly start throwing the phyllo confetti in batches mixing with a spatula every time to incorporate.
  9. After we have added all the phyllo crumbles, let it stay for 5 minutes so the phyllo will suck as much batter as possible.
  10. Butter and flour a deep rectangular pan 25cm X 34 cm / 9 in. X 13 in.
  11. Pour the batter in the pan and bake for about 50 minutes or until the knife comes out clean and the pie has taken a nice golden color on top.
  12. Take it out of the oven and as it is hot from the oven pour with a ladle the cold syrup.
  13. Let it soak it completely and get cold.
  14. Serve as is or with a dollop of vanilla ice cream.
Recipe by Culinary Flavors at