How to Make Portokalopita

This classic Greek sweet, made using oranges and filo pastry as major ingredients, is a favourite for not only me, but the crew of Mia Zoi as well. After we recently broadcast an episode that featured the making of Portokalopita we were inundated with request for the recipe. So here it is, straight from Captain Ioannis and Chef Kyriako!



600g baklava pastry sheet
2 Oranges 
200g Sugar
4 Eggs
250ml Milk
250ml Corn Oil
1 tsp Baking powder 
1 tsp Baking Soda


500ml Water
700gm Sugar
Juice from 3 Oranges 



Put sugar and water in saucepan and bring to boil. Once boiling, add orange juice. 

Bring to boil once again. Take off heat and leave to cool. 


Preheat oven to 160 degrees (Fan forced)

Separate pastry sheets and leave to dry out. The pastry must be crunchy. 

Cut ends off of oranges and throw. Cut oranges into pieces (with peel) and place into blender with all other cake ingredients and blend for 1 minute or until smooth. 

Once pastry is crunchy, use your hands to break up the sheets and place into a bowl. Add 1/2 the mixture from the blender to half of the pastry and stir. Add the other half and stir. 

Line a 25cm x 30cm tray with butter and light flour. Add cake ingredients and cook at 160 degrees for 30-40 minutes. 

Take the cake out. Use a ladle to slowly pour cool syrup over the top. Leave to allow cake to absorb syrup and enjoy!    

Best served with chocolate ice cream

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Visit Helene’s site for more great recipes!