Orange Filo Pie
- NF VE
I always do lots of research to make sure a recipe is exactly how I want; I usually try a few iterations, varying ingredients and quantities to finely tune the recipe. While making the Baked Feta recipe, I did just this - and so ended up with a lot of leftover filo!
I was so cross when I opened the fridge the next day to see that I had failed to seal the filo properly, and it was completely dried out. Now, I should tell you that I hate waste. This was also a LOT of filo, and I couldn’t consider just throwing it away! So I researched some different ways to take advantage of this drier texture, and a friend then told me about this orange filo pie recipe. What a save! After experimenting a little, I found a way to create a dish that I absolutely love! One that I love so much, in fact, that I now had to find a way to quickly dry out filo on purpose…😁 Served with a little vanilla ice cream, this is an amazing sweet orange pie, and a must-try dessert!
Start by folding each filo pastry like an accordion inside a large baking pan, and bake it in a preheated oven at 160ºC for 12 minutes or until they’re fully dried. Depending on your oven’s size, you might need to do this in two batches.
Prepare the syrup using a small pot and add to it water, sugar, orange juice, orange zest and a cinnamon stick. Let them simmer for approximately 10 minutes or until the sugar is completely dissolved and the syrup has thickened, and set it aside to cool.
In a large bowl add the oil, sugar, orange juice, baking powder, Greek yoghurt and orange zest, and whisk them until everything is combined.
Take a couple of strips from the dried filo pastry, crumble them in your mixture and stir in order to get the filo covered with the mixture. Repeat this step until you’ve incorporated all the filo pastry gradually into your mixture.
Oil the bottom and the sides of a baking tray (approx. 25x35cm), pour the mixture in, spread it evenly, and bake in a preheated oven at 170ºC (375ºF) for 35 minutes.
The orange filo pie is best served chilled so make sure to store it in the refrigerator.
The ideal combination for this dessert is a large scoop of vanilla ice cream.