Portokalopita (Pie with Filo and Syrup)

This cake is zesty, custardy, crispy and syrupy all at the same time.

A recipe from my cookbook, ‘Ikaria’.

• 400 grams store bought filo pastry

• melted clarified butter for brushing

• 4 eggs

• 100 grams caster sugar

• 200 mls vegetable oil

• 2 tablespoons baking powder

• 3 tablespoons grated orange zest

• 2 teaspoons vanilla extract

• 1 cup Greek yogurt

Syrup

• 1 1/2 cups caster sugar

• 250 mls orange juice

• 250 mls water

• 3 tablespoons grated orange zest

• 1 cinnamon stick

• 3 cloves

Greek yogurt and a drizzle of honey to serve

Preheat the oven to 180 degrees C.

Brush 35 cms round baking tray with the melted clarified butter.

Fold or crumble each filo sheet using your hands and place into the pan working your way from the centre until all the dish is covered, if using a round dish. If you are using a rectangular shape then fold into a concertina and place each sheet side by side until the baking tray is lined.

Place into the oven and allow to bake for 6-8 minutes until filo feels crispy to the touch.

Beat the eggs, sugar, oil, orange zest and vanilla using an electric mixer until light and fluffy. Add the baking powder and the yogurt into the egg mixture and sitr gently until all combined.

Ladle the filling mixture evenly over the filo pastry and set aside for 4 minutes for the mixture to find its way through the folds of pastry.

Bake for about 25-30 minutes until golden.

Allow to sit while you make the syrup.

Put the sugar, orange juice, zest and water into a pot and bring to the boil, reduce and simmer for a further 5 minutes. Ladle the hot syrup over the warm pie and allow to sit until all the syrup has been absorbed.

Serve cool with a dollop of yogurt drizzled with honey.