The most memorable dessert I have ever had on my travels was a Greek Orange Pie we had for dessert in Mykonos. When I saw it on the dessert menu and I thought the orange pie was a somewhat odd dessert. Lemon pie, apple pie but I have never heard of an orange pie.
After trying to decide what dessert to order, we decided to ask the waiter what he recommended. He said we had to have the Orange Pie. When the Orange Pie was presented it did not look like a typical pie. In fact, it looked like a regular round cake.
It took one bite and our eyes lit up. It was the most delicious dessert we had ever had. I had to ask the waiter what the orange pie was made from as it did not look like a typical pie. He told me it was made from phyllo pastry. Of course, I was even more confused as any phyllo cake recipe I have had was a flakey type of dessert.
Fast forward two years later, the Orange Pie recipe was posted by my friend Joanne who runs the food blog Olive & Mango. I immediately knew I had to make it. After looking over the recipe, there was the phyllo and now it all made sense. I made the Orange Pie and it was a hit. It was delicious and my family loved it. It is a keeper and will be making often.
I slightly altered the recipe to add less sugar. I would have liked to make a gluten-free orange pie but I am not aware of any gluten-free phyllo pastry. If anyone knows of a gluten-free pastry, please let me know so I can test it out.
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Most Delicious Greek Orange Pie Recipe
- 1½ cups granulated sugar (the original recipe calls for 2 1/2 cups)
- 2½ cups water
- Juice of 3 oranges (zest before juicing for the cake)
For the cake
- Zest of three two (zest the ones you will use for the syrup)
- 2 organic oranges
- One 454 g package of Irresistibles phyllo pastry dough
- 1/2 cup (original recipe calls for 1 cup) granulated sugar
- 1 cup olive oil
- 1 cup Skyre yogurt or Greek Yogurt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 3 eggs
- 2-3 oranges sliced to decorate (optional)
Greek Orange Pie Directions
Step 1: Remove the frozen phyllo from the package and break it up into pieces and spread on two large parchment-lined baking sheets. Place the baking sheets in the oven for one hour at 150-200°F. Once dehydrated allow to cool and then break up the phyllo into smaller pieces.
Step 2: Wash and zest the oranges and set aside.
Step 3: While the phyllo is drying in the oven, place two organic oranges (organic is highly recommended as the entire orange will be consumed) in a small saucepan and cover with water. Bring the water to a boil and then lower the heat and simmer the oranges for 1 hour.
Step 4: After one hour, drain the oranges and once cool enough to handle cut the oranges in half and squeeze out all of the juice and seeds, reserving the pulp and skin, place them in a food processor or blender. (the oranges are going to be extremely squishy). Reserve 2 1/2 cups of the liquid.
Step 5: Along with the orange pulp and skin add the zest, the olive oil, and the sugar and blend them together into a smooth paste. Once blended, add the egg, yogurt and vanilla, baking powder and soda and blend until fully combined. Transfer to a large mixing bowl.
Step 6: Preheat the oven to 320°F and lightly grease a 9×13 inch pan or two 9 inch cake pans (I used one large pan)
Step 7: Place the sugar and reserved orange water in a pot and bring it to a boil. Once it comes to a boil remove from the heat and stir and make sure that the sugar is completely dissolved, stir in the juice from the 3 oranges and set aside to cool completely.
Step 8: Fold in the phyllo crumbles into the wet ingredients only 1-2 cups at a time until fully incorporated. Do not over mix. Then pour into the baking pan. Now is the time to add the thinly sliced decoratively oranges to the top of the batter for decoration. Place in the oven and bake until golden and set approx 60 minutes. If using two 9 inch pans check doneness at 30-35 minutes. I originally baked the cake for 45 minutes but found the inside needed further cooking as I used one larger pan. I ended up baking the cake for 1 hour and 20 minutes. I used a springform pan.
Step 9: Once the cake is done baking, remove it from the oven and immediately ladle the cool syrup gently over the warm cake. Let it rest for 30 minutes and then slice and serve.
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