Orange pie is a staple in every Greek household during the spring and summer season — and if you’ve found yourself in Athens or on Crete during this time of year, you’ve probably enjoyed a plate or two (with a shot of raki to wash it down). It is easy to make, delicious, and has a sweet yet tangy taste. Many Greeks serve it with a scoop of vanilla ice cream.
Photo Credit: www.mygreekdish.com
For the dough:
1 packet phyllo pastry
2 teaspoons cinnamon
3 tablespoons sugar
4 tablespoons melted butter
For the custard:
3/4 cup sugar
1 cup of yogurt (2%)
1 cup oil (canola)
1 teaspoon vanilla extract
½ teaspoon salt
2 tablespoons baking powder
zest of 2 oranges
For the syrup:
2 cups sugar
2 small glasses of orange juice
1 cup water
zest of 1 orange
1 stick cinnamon
- Preheat oven to 180°C or 350°F.
- In a saucepan, mix the syrup ingredients and bring to a boil. Put aside and let cool.
- Mix all the custard ingredients in a big bowl, using a mixer at medium speed and adding the ingredients one by one. Set aside to relax.
- Crumple the sheets of phyllo and put them in the bowl with the custard mixture, tossing and adding the melted butter, sugar, and cinnamon. Make sure all phyllo is covered with custard.
- In a big pan, spray nonstick butter and slowly pour the phyllo and custard dough in. Make sure it spreads evenly and all dough is covered.
- Bake at 180°C (350°F) for about 30 minutes or until the surface is golden brown. Allow to cool slightly and pour the warm syrup over the pie.
- Let cool for 15 minutes, then serve.
Poli nostimo! (Delicious!)