When we talk about Greek desserts this is always on the list. Seasonal, sweet, comforting. I see why it’s winter food, (I mean oranges are a winter fruit anyway), but it’s so rich and filling – very well needed in a cold weather. This recipe is by Argyro Barbarigou, the chef of Papadakis restaurant, and as expected a no-fail recipe.
Ingredients from Alpha Mega
For the pie
- 450g frozen filo pastry
- 250g seed oil (I used rapeseed)
- 250g caster sugar
- 2 tsp vanilla
- 2 oranges zest
- 150g orange jam
- 5 eggs beaten
- 500g yogurt
- 200g thick cream
- 20g baking powder
For the syrup
- 600g caster sugar
- 500g water
- 1 cinnamon stick
- 1 orange: juice and zest
- 100g orange jam
Method
For the pie
Use a 40x26cm tray or pyrex. Add some butter in the tray and heat up the oven at 180C before starting,
Open the filo pastry and spread it out to dry for at least 10 minutes. Cut it up in small pieces using a knife or with your hads.
In a bowl add the oil, sugar, vanilla, zest, orange jam, eggs, thick cream and yogurt. Stir well until the form a thick substance. For better results let it sit for 5-10 minutes for the sugar to mix well. Add the baking powder and stir again.
Put the cut up filo pastry in the mixture piece by piece making sure each piece gets wet. A thich dough will be formed. Stir well and let it sit for 10 minutes until the filo pastry mixes well. Make sure no thick balls are formed.
Pour the thick mixture in the tray and bake for 30 minutes until the top is light brown.
As soon as you take it out pour the syrup while it’s hot. Let it cool down until the syrup is absorbed and feel free to place it in the fridge and serve later. Do not cut it up until it reaches room temperature.
For the syrup
Boil the water, sugar and cinnamon stick for 10 minutes until they mix well. Add the orange jam and zest. Let it sit until the pie is baked.
Tips for the best pie
Let the ingredients reach room temperature before you start, let the filo pastry dry well and as you add the filo in the dough make sure each piece gets wet.
Furthermore add the syrup while the pie is hot for full absorption and let it cool down completely before serving. Feel free to place it in the fridge before serving.
