{"id":4457,"date":"2026-08-04T09:54:58","date_gmt":"2026-08-04T09:54:58","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-grecs\/portokalopita-grecque\/"},"modified":"2026-08-04T09:54:58","modified_gmt":"2026-08-04T09:54:58","slug":"portokalopita-grecque","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-grecs\/portokalopita-grecque\/","title":{"rendered":"Portokalopita grecque"},"content":{"rendered":"\n<style>\n#recipe-fr-gr-portokalopita-grecque{--page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold-d:#6d4307;--night:#192622;--sage:#176745;--blue:#285c9d;--rose:#994435;--violet:#6c5094;--shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);--font:\"Barlow\",\"Avenir Next\",\"Segoe 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print{#recipe-fr-gr-portokalopita-grecque{width:100%;margin:0;color:#000;font-size:10pt}#recipe-fr-gr-portokalopita-grecque .tsh-quick-nav,#recipe-fr-gr-portokalopita-grecque .tsh-hero{display:none!important}#recipe-fr-gr-portokalopita-grecque .tsh-card,#recipe-fr-gr-portokalopita-grecque .tsh-masthead,#recipe-fr-gr-portokalopita-grecque .tsh-close{box-shadow:none;border-radius:0;break-inside:auto}#recipe-fr-gr-portokalopita-grecque .tsh-step,#recipe-fr-gr-portokalopita-grecque .tsh-ingredient-card,#recipe-fr-gr-portokalopita-grecque .tsh-practical-card,#recipe-fr-gr-portokalopita-grecque .tsh-faq{break-inside:avoid}#recipe-fr-gr-portokalopita-grecque details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-fr-gr-portokalopita-grecque\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-gr-portokalopita-grecque\" aria-describedby=\"recipe-summary-fr-gr-portokalopita-grecque\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Feuilles filo cassantes, appareil aux agrumes et long imbibage<\/p><h2 class=\"tsh-title\" id=\"recipe-title-fr-gr-portokalopita-grecque\"><span class=\"tsh-title-main\"><b>Portokalopita<\/b> aux feuilles filo s\u00e9ch\u00e9es et au yaourt,<\/span><span class=\"tsh-title-accent\">imbib\u00e9e d\u2019un sirop froid \u00e0 l\u2019orange et \u00e0 la cannelle<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-fr-gr-portokalopita-grecque\">Des feuilles filo enti\u00e8rement s\u00e9ch\u00e9es remplacent la farine et absorbent un appareil aux \u0153ufs, au yaourt, \u00e0 l\u2019huile et \u00e0 l\u2019orange. Le g\u00e2teau chaud re\u00e7oit en quatre fois un sirop froid \u00e0 la cannelle, puis repose trois heures.<\/p><ul class=\"tsh-tags\" aria-label=\"Classification de la recette\"><li>Dessert<\/li><li>Cuisine grecque<\/li><li>Cuisson au four et imbibage<\/li><li>Interm\u00e9diaire<\/li><\/ul><\/div><figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Portokalopita-\u2014-Syrupy-Orange-Phyllo-Cake-3.webp\" alt=\"Vue large d\u2019une portokalopita ronde avec tranches d\u2019orange, une grande part retir\u00e9e, des oranges fra\u00eeches et un petit bol de sirop\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>La part retir\u00e9e r\u00e9v\u00e8le une mie jaune, humide et \u00e9lastique, bord\u00e9e d\u2019une cro\u00fbte profond\u00e9ment dor\u00e9e.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Quantit\u00e9, temps et estimation nutritionnelle\"><div class=\"tsh-fact\"><dt>Quantit\u00e9<\/dt><dd>12 parts<\/dd><\/div><div class=\"tsh-fact\"><dt>Pr\u00e9paration<\/dt><dd>35 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cuisson<\/dt><dd>55 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Temps passif<\/dt><dd>3 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Total<\/dt><dd>4 h 30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Par portion<\/dt><dd>\u2248 465 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Navigation rapide dans la recette\"><a href=\"#presentation-fr-gr-portokalopita-grecque\">Pr\u00e9sentation<\/a><a href=\"#planification-fr-gr-portokalopita-grecque\">Planification<\/a><a href=\"#ingredients-fr-gr-portokalopita-grecque\">Ingr\u00e9dients<\/a><a href=\"#preparation-fr-gr-portokalopita-grecque\">Pr\u00e9paration<\/a><a href=\"#reperes-fr-gr-portokalopita-grecque\">Points de contr\u00f4le<\/a><a href=\"#conseils-pratiques-fr-gr-portokalopita-grecque\">Conseils pratiques<\/a><a href=\"#questions-fr-gr-portokalopita-grecque\">Questions fr\u00e9quentes<\/a><a href=\"#nutrition-fr-gr-portokalopita-grecque\">Nutrition<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"presentation-fr-gr-portokalopita-grecque\" aria-labelledby=\"presentation-fr-gr-portokalopita-grecque-title\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contexte, texture et technique<\/p><h3 id=\"presentation-fr-gr-portokalopita-grecque-title\">Comprendre cette version de la recette<\/h3><p class=\"tsh-head-copy\">Les choix de produits, les transformations et les rep\u00e8res qui d\u00e9terminent le r\u00e9sultat.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>La portokalopita se distingue des g\u00e2teaux classiques par l\u2019emploi de feuilles filo s\u00e9ch\u00e9es \u00e0 la place de la farine. Les feuilles deviennent cassantes, sont bris\u00e9es en morceaux puis enrob\u00e9es d\u2019un appareil au yaourt, aux \u0153ufs, \u00e0 l\u2019huile et \u00e0 l\u2019orange. Au four, elles absorbent l\u2019humidit\u00e9 et cr\u00e9ent une mie irr\u00e9guli\u00e8re, souple et tr\u00e8s r\u00e9ceptive au sirop. Le g\u00e2teau doit se tenir en part nette tout en restant profond\u00e9ment imbib\u00e9.<\/p><p>Le s\u00e9chage complet de la filo est indispensable. Des feuilles encore souples s\u2019agglutinent en bandes compactes et restent caoutchouteuses dans la mie. \u00c0 100 \u00b0C, elles perdent leur humidit\u00e9 sans brunir fortement. Elles refroidissent avant d\u2019\u00eatre cass\u00e9es en morceaux de 2 \u00e0 4 cm; des miettes trop fines donneraient une structure dense, tandis que de gros nids secs ne s\u2019enroberaient pas correctement.<\/p><\/div><div class=\"tsh-prose\"><p>L\u2019appareil r\u00e9unit \u0153ufs et sucre fouett\u00e9s, yaourt grec, huile neutre, jus et zeste d\u2019orange. Les morceaux de filo sont ajout\u00e9s progressivement. Chaque poign\u00e9e doit \u00eatre couverte avant la suivante. Le g\u00e2teau cuit 35 \u00e0 40 minutes \u00e0 175 \u00b0C jusqu\u2019\u00e0 une couleur dor\u00e9e profonde et un centre ferme. Une cuisson insuffisante laisse une masse humide qui ne peut pas recevoir le volume de sirop sans s\u2019affaisser.<\/p><p>Le sirop est pr\u00e9par\u00e9 \u00e0 l\u2019avance avec orange, citron et cannelle, puis refroidi compl\u00e8tement. Le g\u00e2teau chaud est piqu\u00e9 et arros\u00e9 en quatre passages. Cette attente entre les versements laisse les morceaux de filo gonfler progressivement et limite la flaque au fond. Trois heures \u00e0 d\u00e9couvert r\u00e9partissent l\u2019humidit\u00e9. La portokalopita est excellente le lendemain, servie \u00e0 temp\u00e9rature ambiante fra\u00eeche, sans suppl\u00e9ment de sirop.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Points cl\u00e9s de r\u00e9ussite\"><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Filo s\u00e8che et cassante<\/h4><p>Aucun centre souple ne doit subsister avant le m\u00e9lange.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Ajout par petites poign\u00e9es<\/h4><p>Chaque \u00e9clat re\u00e7oit de l\u2019appareil et les amas secs sont \u00e9vit\u00e9s.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Quatre passages de sirop<\/h4><p>Le g\u00e2teau absorbe r\u00e9guli\u00e8rement sans rester noy\u00e9 au fond.<\/p><\/section><\/div><section class=\"tsh-plan tsh-anchor\" id=\"planification-fr-gr-portokalopita-grecque\" aria-labelledby=\"planification-fr-gr-portokalopita-grecque-title\"><div class=\"tsh-plan-head\"><p class=\"tsh-kicker\">Planification<\/p><h4 id=\"planification-fr-gr-portokalopita-grecque-title\">Organiser la pr\u00e9paration<\/h4><\/div><ol class=\"tsh-plan-grid\"><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">La veille<\/span><strong>S\u00e9cher la filo et pr\u00e9parer le sirop<\/strong><p>Conserver les feuilles parfaitement s\u00e8ches et le sirop au froid.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Environ 4 heures avant le service<\/span><strong>M\u00e9langer, cuire puis imbiber<\/strong><p>Le g\u00e2teau chaud re\u00e7oit le sirop froid en quatre ajouts.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Derni\u00e8res 3 heures<\/span><strong>Laisser reposer \u00e0 d\u00e9couvert<\/strong><p>L\u2019humidit\u00e9 se r\u00e9partit et les parts deviennent stables.<\/p><\/li><\/ol><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredients-fr-gr-portokalopita-grecque\" aria-labelledby=\"ingredients-fr-gr-portokalopita-grecque-title\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Composants pr\u00e9cis\u00e9ment dos\u00e9s<\/p><h3 id=\"ingredients-fr-gr-portokalopita-grecque-title\">Ingr\u00e9dients pour 12 parts<\/h3><p class=\"tsh-head-copy\">Quantit\u00e9s, \u00e9tat de pr\u00e9paration et indications qui influencent la texture ou la s\u00e9curit\u00e9.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"groupe-ingredients-1-fr-gr-portokalopita-grecque\"><h4 id=\"groupe-ingredients-1-fr-gr-portokalopita-grecque\">Pour le g\u00e2teau de filo<\/h4><ul><li><span class=\"tsh-amount\">450 g<\/span><span>de feuilles de p\u00e2te filo d\u00e9congel\u00e9es<\/span><\/li><li><span class=\"tsh-amount\">4<\/span><span>gros \u0153ufs \u00e0 temp\u00e9rature ambiante<\/span><\/li><li><span class=\"tsh-amount\">200 g<\/span><span>de sucre en poudre fin<\/span><\/li><li><span class=\"tsh-amount\">300 g<\/span><span>de yaourt grec<\/span><\/li><li><span class=\"tsh-amount\">200 ml<\/span><span>d\u2019huile neutre<\/span><\/li><li><span class=\"tsh-amount\">200 ml<\/span><span>de jus d\u2019orange frais<\/span><\/li><li><span class=\"tsh-amount\">2 c. \u00e0 soupe<\/span><span>de zeste d\u2019orange finement r\u00e2p\u00e9<\/span><\/li><li><span class=\"tsh-amount\">12 g<\/span><span>de levure chimique<\/span><\/li><li><span class=\"tsh-amount\">1 c. \u00e0 caf\u00e9<\/span><span>d\u2019extrait de vanille<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"groupe-ingredients-2-fr-gr-portokalopita-grecque\"><h4 id=\"groupe-ingredients-2-fr-gr-portokalopita-grecque\">Pour le sirop et la finition \u00e0 l\u2019orange<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>de sucre en poudre fin<\/span><\/li><li><span class=\"tsh-amount\">350 ml<\/span><span>d\u2019eau<\/span><\/li><li><span class=\"tsh-amount\">80 ml<\/span><span>de jus d\u2019orange frais<\/span><\/li><li><span class=\"tsh-amount\">20 ml<\/span><span>de jus de citron frais<\/span><\/li><li><span class=\"tsh-amount\">2 bandes<\/span><span>de zeste d\u2019orange<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>b\u00e2ton de cannelle<\/span><\/li><li><span class=\"tsh-amount\">1 petite<\/span><span>orange coup\u00e9e en tranches tr\u00e8s fines<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allerg\u00e8nes.<\/strong> Contient du gluten, des \u0153ufs et du lait. Les \u00e9tiquettes de p\u00e2te filo peuvent signaler d\u2019autres allerg\u00e8nes ou traces.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Mat\u00e9riel.<\/strong> Deux plaques de cuisson, moule de 30 \u00d7 22 cm, casserole, batteur, grand saladier, fouet et brochette fine.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preparation-fr-gr-portokalopita-grecque\" aria-labelledby=\"preparation-fr-gr-portokalopita-grecque-title\"><div class=\"tsh-card-head tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 8 actions dans l\u2019ordre<\/p><h3 id=\"preparation-fr-gr-portokalopita-grecque-title\">M\u00e9thode de pr\u00e9paration<\/h3><p class=\"tsh-head-copy\">Temps, temp\u00e9ratures et signes de cuisson restent attach\u00e9s \u00e0 l\u2019action concern\u00e9e.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"etape-1-fr-gr-portokalopita-grecque\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">1<\/span><h4 id=\"etape-1-fr-gr-portokalopita-grecque\">S\u00e9cher la filo et refroidir le sirop<\/h4><span class=\"tsh-stage-time\">45 minutes<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-fr-gr-portokalopita-grecque\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>S\u00e9cher compl\u00e8tement les feuilles filo<\/h4><p>Chauffer le four \u00e0 100 \u00b0C. Froisser les feuilles sans les serrer sur deux plaques et les cuire 20 \u00e0 25 minutes, en les retournant une fois, jusqu\u2019\u00e0 ce qu\u2019elles soient cassantes et s\u00e8ches \u00e0 c\u0153ur. Laisser refroidir puis briser en morceaux irr\u00e9guliers de 2 \u00e0 4 cm.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-02-fr-gr-portokalopita-grecque\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Cuire le sirop \u00e0 l\u2019orange<\/h4><p>R\u00e9unir 300 g de sucre, l\u2019eau, le jus d\u2019orange, le jus de citron, le zeste, la cannelle et les tranches d\u2019orange. Faire fr\u00e9mir 8 minutes, retirer d\u00e9licatement les tranches et refroidir compl\u00e8tement le sirop. Jeter le zeste et la cannelle.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"etape-2-fr-gr-portokalopita-grecque\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">2<\/span><h4 id=\"etape-2-fr-gr-portokalopita-grecque\">M\u00e9langer et cuire le g\u00e2teau<\/h4><span class=\"tsh-stage-time\">55 minutes<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-03-fr-gr-portokalopita-grecque\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Pr\u00e9parer le moule et augmenter le four<\/h4><p>Porter le four \u00e0 175 \u00b0C, ou 165 \u00b0C en chaleur tournante. Huiler et chemiser un moule de 30 \u00d7 22 cm.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-fr-gr-portokalopita-grecque\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Fouetter l\u2019appareil \u00e0 l\u2019orange<\/h4><p>Battre les \u0153ufs avec 200 g de sucre pendant 3 minutes, jusqu\u2019\u00e0 \u00e9paississement. Incorporer le yaourt, l\u2019huile, 200 ml de jus d\u2019orange, le zeste, la levure et la vanille jusqu\u2019\u00e0 homog\u00e9n\u00e9it\u00e9.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-05-fr-gr-portokalopita-grecque\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Incorporer la filo par poign\u00e9es<\/h4><p>Ajouter la filo s\u00e8che une poign\u00e9e \u00e0 la fois, en pliant apr\u00e8s chaque ajout afin que tous les \u00e9clats soient enrob\u00e9s et qu\u2019aucun gros nid sec ne subsiste.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-06-fr-gr-portokalopita-grecque\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Cuire jusqu\u2019\u00e0 une prise franche<\/h4><p>\u00c9taler le m\u00e9lange dans le moule et cuire 35 \u00e0 40 minutes.<\/p><span class=\"tsh-cue\">Le centre est ferme, le dessus bien dor\u00e9 et une pique ne porte aucune p\u00e2te humide.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"etape-3-fr-gr-portokalopita-grecque\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">3<\/span><h4 id=\"etape-3-fr-gr-portokalopita-grecque\">Imbiber et laisser reposer<\/h4><span class=\"tsh-stage-time\">3 heures 10 minutes<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-07-fr-gr-portokalopita-grecque\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Verser le sirop froid sur le g\u00e2teau chaud<\/h4><p>Laisser le g\u00e2teau reposer 5 minutes, le piquer r\u00e9guli\u00e8rement avec une brochette fine, puis verser le sirop froid en quatre passages, en attendant que chaque quantit\u00e9 p\u00e9n\u00e8tre.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-08-fr-gr-portokalopita-grecque\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Disposer l\u2019orange et stabiliser<\/h4><p>Placer les tranches d\u2019orange r\u00e9serv\u00e9es sur le dessus et laisser le g\u00e2teau d\u00e9couvert pendant 3 heures avant de le couper en 12 parts.<\/p><span class=\"tsh-cue\">La portokalopita est satur\u00e9e et souple, sans grande flaque de sirop au fond.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"reperes-fr-gr-portokalopita-grecque\" aria-labelledby=\"reperes-fr-gr-portokalopita-grecque-title\"><div class=\"tsh-card-head tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Rep\u00e8res mesurables et visibles<\/p><h3 id=\"reperes-fr-gr-portokalopita-grecque-title\">Points de contr\u00f4le et d\u00e9pannage<\/h3><p class=\"tsh-head-copy\">La temp\u00e9rature, la texture et l\u2019aspect donnent des indications plus fiables que le temps seul.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">S\u00e9chage de la filo<\/p><strong>20\u201325 min \u00e0 100 \u00b0C<\/strong><p>Les feuilles cassent net et ne gardent aucun centre flexible.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Cuisson du g\u00e2teau<\/p><strong>35\u201340 min \u00e0 175 \u00b0C<\/strong><p>Le milieu est ferme et profond\u00e9ment dor\u00e9.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Repos d\u2019imbibage<\/p><strong>3 heures<\/strong><p>Aucune grande quantit\u00e9 de sirop ne reste au fond avant la d\u00e9coupe.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Probl\u00e8mes courants et corrections utiles<\/caption><thead><tr><th scope=\"col\">Probl\u00e8me<\/th><th scope=\"col\">Cause probable<\/th><th scope=\"col\">Correction<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Probl\u00e8me\">Bandes caoutchouteuses dans la mie<\/td><td data-label=\"Cause probable\">La filo n\u2019\u00e9tait pas s\u00e8che ou a \u00e9t\u00e9 ajout\u00e9e en gros paquets.<\/td><td data-label=\"Correction\">S\u00e9cher jusqu\u2019\u00e0 cassure nette puis incorporer par poign\u00e9es.<\/td><\/tr><tr><td data-label=\"Probl\u00e8me\">Sirop accumul\u00e9 au fond<\/td><td data-label=\"Cause probable\">Le g\u00e2teau \u00e9tait peu cuit ou le liquide vers\u00e9 trop vite.<\/td><td data-label=\"Correction\">Cuire jusqu\u2019au centre ferme et attendre entre les quatre passages.<\/td><\/tr><tr><td data-label=\"Probl\u00e8me\">Dessus devenu mou<\/td><td data-label=\"Cause probable\">Le g\u00e2teau a \u00e9t\u00e9 couvert pendant qu\u2019il \u00e9tait chaud.<\/td><td data-label=\"Correction\">Le laisser d\u00e9couvert pendant les trois heures de repos.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"conseils-pratiques-fr-gr-portokalopita-grecque\" aria-labelledby=\"conseils-pratiques-fr-gr-portokalopita-grecque-title\"><div class=\"tsh-card-head tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Apr\u00e8s la pr\u00e9paration principale<\/p><h3 id=\"conseils-pratiques-fr-gr-portokalopita-grecque-title\">Service, conservation et adaptations<\/h3><p class=\"tsh-head-copy\">Chaque conseil tient compte de la texture et de la m\u00e9thode propres \u00e0 ce plat.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Service<\/h4><p>Servir \u00e0 temp\u00e9rature ambiante fra\u00eeche. Un yaourt \u00e9pais peut \u00eatre propos\u00e9 s\u00e9par\u00e9ment, mais aucun sirop suppl\u00e9mentaire n\u2019est utile.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservation<\/h4><p>Couvrir et r\u00e9frig\u00e9rer jusqu\u2019\u00e0 5 jours. Sortir les parts 20 \u00e0 30 minutes avant de servir.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Pr\u00e9paration anticip\u00e9e<\/h4><p>S\u00e9cher la filo et cuire le sirop la veille. Conserver l\u2019une au sec et l\u2019autre au froid jusqu\u2019au m\u00e9lange de l\u2019appareil.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"questions-fr-gr-portokalopita-grecque\" aria-labelledby=\"questions-fr-gr-portokalopita-grecque-title\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">06 \u00b7 Questions pratiques<\/p><h3 id=\"questions-fr-gr-portokalopita-grecque-title\">Questions fr\u00e9quentes sur Portokalopita<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-fr-gr-portokalopita-grecque\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Peut-on \u00e9mietter des feuilles filo encore souples ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Non. Elles se collent dans l\u2019appareil et produisent des zones denses et humides. Le s\u00e9chage est un \u00e9l\u00e9ment structurel de la recette.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-fr-gr-portokalopita-grecque\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Une huile d\u2019olive peut-elle remplacer l\u2019huile neutre ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Une huile d\u2019olive douce convient, mais son go\u00fbt sera plus visible aux c\u00f4t\u00e9s de l\u2019orange et du yaourt.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrition-fr-gr-portokalopita-grecque\" aria-labelledby=\"nutrition-fr-gr-portokalopita-grecque-title\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Valeurs approximatives par portion<\/p><h3 id=\"nutrition-fr-gr-portokalopita-grecque-title\">Estimation nutritionnelle<\/h3><p class=\"tsh-head-copy\">Calcul\u00e9e \u00e0 partir de la liste compl\u00e8te des ingr\u00e9dients et divis\u00e9e selon le rendement indiqu\u00e9.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calories<\/dt><dd>\u2248 465 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 68 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 19 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 200 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portion :<\/strong> 1 part (environ 125 g). Estimation fond\u00e9e sur des valeurs de r\u00e9f\u00e9rence; marques, pertes, absorption et d\u00e9coupe peuvent modifier le r\u00e9sultat.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">R\u00e9sultat final<\/p><p class=\"tsh-close-quote\">Une mie d\u2019orange souple et enti\u00e8rement imbib\u00e9e, structur\u00e9e par des \u00e9clats de filo s\u00e9ch\u00e9e.<\/p><p class=\"tsh-close-copy\">La r\u00e9ussite d\u00e9pend du s\u00e9chage des feuilles, d\u2019une cuisson franche et d\u2019un sirop vers\u00e9 lentement avant trois heures de repos.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-gr-portokalopita-grecque\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Portokalopita aux feuilles filo s\u00e9ch\u00e9es et au yaourt, imbib\u00e9e d\u2019un sirop froid \u00e0 l\u2019orange et \u00e0 la cannelle\",\n  \"description\": \"Des feuilles filo enti\u00e8rement s\u00e9ch\u00e9es remplacent la farine et absorbent un appareil aux \u0153ufs, au yaourt, \u00e0 l\u2019huile et \u00e0 l\u2019orange. 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