Portokalopita (Greek Orange Phyllo Pie)

Ingredients

• 10 sheets (about 8 oz) phyllo dough sheets
• 1 lb whole milk ricotta cheese
• 1 large (about 3 oz zest + 0.5 cup juice) orange, zested and juiced
• ½ cup granulated sugar
• ½ cup unsalted butter, melted
• ½ cup honey
• ½ cup roasted pistachios, chopped
• ¼ tsp salt

Instructions

1. 1

   Set the oven to 350°F and wait for the indicator light or beep to confirm it has finished heating, about 10 minutes.

2. 2

   Place the ricotta in a medium bowl, then add the orange zest, 0.25 tsp salt, and 0.25 cup of the sugar.

3. 3

   Stir the ricotta mixture with a wooden spoon until completely uniform, about 1 minute—the mixture should look smooth and creamy with no lumps.

4. 4

   Pour the orange juice into a small saucepan and place it over medium-high heat until it comes to a gentle boil, about 3 minutes.

5. 5

   Stir the remaining 0.25 cup sugar into the hot orange juice, then remove the pan from heat and let it cool for 5 minutes so the syrup thickens slightly.

6. 6

   Brush the bottom and four sides of a 9-by-13-inch baking dish with melted butter, making sure to coat every corner so the phyllo will not stick.

7. 7

   Lay one sheet of phyllo flat on top of the butter, then brush the entire top surface with melted butter until the sheet glistens and is completely wet.

8. 8

   Repeat step 7 with four more phyllo sheets, layering them one on top of the other and brushing each with melted butter before adding the next.

9. 9

   Spread the ricotta mixture evenly across the phyllo base, using a rubber spatula to smooth it into a single even layer covering the whole bottom.

10. 10

    Place one phyllo sheet on top of the ricotta, brush it completely with melted butter, then repeat with the remaining four sheets, brushing each before adding the next.

11. 11

    Using a sharp knife, cut the assembled pie into eight squares by cutting four lengthwise lines from top to bottom and one line across the center from side to side.

12. 12

    Place the baking dish in the oven and bake for 25 to 30 minutes until the top is golden brown, like the color of caramelized honey, with crispy edges.

13. 13

    Remove the pie from the oven and immediately pour the cooled orange syrup slowly over the entire hot surface, letting it soak into all the cuts and crevices.

14. 14

    Drizzle the warm honey over the pie in a thin zigzag pattern, then scatter the chopped pistachios evenly over the entire top surface.

15. 15

    Let the pie rest on the counter for 10 minutes so the phyllo crisps and the flavors settle before serving.

Tools you’ll need

• oven
• 9-by-13-inch baking dish
• medium mixing bowl
• wooden spoon
• small saucepan
• pastry brush
• rubber spatula
• sharp knife

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