for our portokalopita, we start by separating the filo sheets and baking them at 100°c for at least an hour, then we break them by hand into fine pieces. we boil the oranges for an hour, changing the water three times, then cool them down and blitz them into a purée. we line a half gastro tray with parchment, whisk the eggs and sugar until they double in volume, and then mix the orange purée with zest, yogurt, olive oil, and baking powder. we fold the whipped eggs into the orange mix, then fold in the broken filo bit by bit until everything is fully coated. we flatten the batter in the lined tray and bake it. once baked, we poke holes in the cake with a skewer and pour a generous amount of cold syrup over the top, letting it absorb fully and cool down.

eggs, orange, yogurt, sugar, bakin powder, olive oil, filo pastry.

“portokali” means orange and “pita” means pie or cake. this dessert comes from traditional greek home baking, often shared after family meals or with strong greek coffee.