Orange Pie
An easy and aromatic dessert that combines fresh oranges with phyllo sheets for a light and fluffy treat, perfect for gatherings.
Servings 8 servings
Calories 320kcal
Ingredients
For the Pie
- 1 pack phyllo sheets Look for fresh or frozen phyllo dough.
- 1 cup Greek yogurt Whole milk yogurt is best for creaminess.
- 1 cup sugar Regular granulated sugar.
- 1/2 cup vegetable oil Sunflower or light olive oil recommended.
- 4 pieces eggs Large eggs at room temperature.
- 2 pieces oranges Zest and juice required.
- 2 tsp baking powder To help the pie rise.
For the Syrup
- 1.5 cups sugar
- 1.5 cups water
- 2 pieces oranges Juice required.
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Tear your phyllo sheets into small bite-sized pieces and let them air-dry on a baking sheet for 10–15 minutes.
Mixing the Base
- In a large bowl, whisk together the eggs, sugar, vegetable oil, Greek yogurt, orange zest, and baking powder.
- Stir the dried phyllo pieces gently into the egg mixture until well coated.
Baking
- Pour the mixture into a well-greased 9x13-inch baking pan and smooth out the top.
- Bake for approximately 40 minutes or until the top is golden brown.
Making the Syrup
- In a saucepan, combine 1.5 cups sugar, 1.5 cups water, and the juice of 2 oranges. Bring to a gentle boil and simmer for 10 minutes until slightly thickened.
Finishing Touches
- Pierce the baked pie all over with a fork and evenly pour the hot syrup on top.
- Allow the pie to cool completely so the syrup absorbs.
Notes
For best results, use room temperature ingredients and freshly squeezed orange juice. Leftovers can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
