{"id":4271,"date":"2026-08-04T09:59:23","date_gmt":"2026-08-04T09:59:23","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-greci\/portokalopita-greca\/"},"modified":"2026-08-04T09:59:23","modified_gmt":"2026-08-04T09:59:23","slug":"portokalopita-greca","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-greci\/portokalopita-greca\/","title":{"rendered":"Portokalopita greca"},"content":{"rendered":"\n<style>\n#recipe-it-gr-portokalopita-greca{--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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details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-it-gr-portokalopita-greca\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-gr-portokalopita-greca\" aria-describedby=\"recipe-summary-it-gr-portokalopita-greca\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Fillo completamente secca, impasto agrumato e sciroppo versato in quattro riprese<\/p><h2 class=\"tsh-title\" id=\"recipe-title-it-gr-portokalopita-greca\"><span class=\"tsh-title-main\"><b>Portokalopita<\/b> con pasta fillo e yogurt,<\/span><span class=\"tsh-title-accent\">imbevuta di sciroppo freddo all\u2019arancia e cannella<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-it-gr-portokalopita-greca\">La pasta fillo essiccata sostituisce la farina e assorbe un impasto di uova, yogurt, olio e arancia. La torta calda riceve sciroppo freddo in quattro passaggi e riposa tre ore prima del taglio.<\/p><ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\"><li>Torta sciroppata<\/li><li>Cucina greca<\/li><li>Cottura e sciroppatura<\/li><li>Media<\/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=\"Ampia vista di portokalopita rotonda con fettine d\u2019arancia, una porzione rimossa, arance fresche e una ciotolina di sciroppo\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>La fetta rimossa mostra una mollica gialla, umida ed elastica sotto una superficie dorata intensa.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Quantit\u00e0, tempi e stima nutrizionale\"><div class=\"tsh-fact\"><dt>Quantit\u00e0<\/dt><dd>12 pezzi<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparazione<\/dt><dd>35 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>55 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Tempo passivo<\/dt><dd>3 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Totale<\/dt><dd>4 h 30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Per porzione<\/dt><dd>\u2248 465 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida della ricetta\"><a href=\"#panoramica-it-gr-portokalopita-greca\">Panoramica<\/a><a href=\"#piano-it-gr-portokalopita-greca\">Piano<\/a><a href=\"#ingredienti-it-gr-portokalopita-greca\">Ingredienti<\/a><a href=\"#procedimento-it-gr-portokalopita-greca\">Procedimento<\/a><a href=\"#controlli-it-gr-portokalopita-greca\">Punti di controllo<\/a><a href=\"#indicazioni-pratiche-it-gr-portokalopita-greca\">Indicazioni pratiche<\/a><a href=\"#domande-it-gr-portokalopita-greca\">Domande frequenti<\/a><a href=\"#nutrizione-it-gr-portokalopita-greca\">Nutrizione<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"panoramica-it-gr-portokalopita-greca\" aria-labelledby=\"panoramica-it-gr-portokalopita-greca-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contesto, consistenza e tecnica<\/p><h3 id=\"panoramica-it-gr-portokalopita-greca-title\">Logica e punti decisivi della ricetta<\/h3><p class=\"tsh-head-copy\">Ingredienti, trasformazioni e segnali pratici che determinano il risultato.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>La portokalopita \u00e8 una torta greca all\u2019arancia in cui i fogli di pasta fillo, una volta essiccati e spezzati, prendono il posto della farina. I frammenti assorbono un composto di uova, yogurt, olio, succo e scorza, formando una mollica irregolare e molto ricettiva allo sciroppo. Il risultato corretto \u00e8 intensamente umido ma non sfaldato, con una superficie dorata e un interno elastico. La quantit\u00e0 di fillo e liquidi \u00e8 bilanciata per dodici porzioni consistenti.<\/p><p>La pasta fillo deve perdere tutta la flessibilit\u00e0. A 100 \u00b0C viene disposta in due teglie, accartocciata ma non compressa, cos\u00ec l\u2019aria circola tra gli strati. Dopo 20\u201325 minuti deve spezzarsi con facilit\u00e0 anche nelle pieghe interne. Zone ancora morbide formerebbero strisce gommose nell\u2019impasto. I fogli raffreddati vengono ridotti in pezzi da 2\u20134 cm: briciole troppo fini renderebbero la torta densa, mentre ciuffi grandi resterebbero asciutti.<\/p><\/div><div class=\"tsh-prose\"><p>Uova e zucchero vengono montati per tre minuti, poi yogurt, olio, succo, scorza, lievito e vaniglia formano una base fluida. La fillo entra a manciate, con pieghe attente dopo ogni aggiunta. Questo ritmo \u00e8 pi\u00f9 importante della velocit\u00e0: ogni frammento deve ricevere impasto prima del successivo. La cottura a 175 \u00b0C dura 35\u201340 minuti e termina quando il centro \u00e8 fermo e lo stecchino esce senza pastella umida.<\/p><p>Lo sciroppo viene cotto in anticipo con arancia, limone e cannella, quindi raffreddato. La torta calda viene forata e bagnata in quattro riprese; versare tutto insieme creerebbe un ristagno alla base. Tre ore di riposo scoperto distribuiscono l\u2019umidit\u00e0 e impediscono condensa. Le fettine d\u2019arancia cotte nello sciroppo tornano sulla superficie solo alla fine. La portokalopita si serve a temperatura ambiente fresca e migliora dopo una notte; yogurt denso pu\u00f2 accompagnarla, ma altro sciroppo non \u00e8 necessario.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Punti chiave per la riuscita\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Fillo friabile in ogni piega<\/h4><\/div><p>Solo fogli completamente secchi assorbono l\u2019impasto senza creare bande gommose.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Aggiunte a manciate<\/h4><\/div><p>Ogni frammento viene rivestito prima che la massa diventi difficile da mescolare.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Quattro passaggi di sciroppo<\/h4><\/div><p>Il liquido penetra gradualmente e non si raccoglie sul fondo.<\/p><\/section><\/div><section class=\"tsh-plan tsh-anchor\" id=\"piano-it-gr-portokalopita-greca\" aria-labelledby=\"piano-it-gr-portokalopita-greca-title\"><div class=\"tsh-plan-head\"><p class=\"tsh-plan-kicker\">Organizzazione<\/p><h4 id=\"piano-it-gr-portokalopita-greca-title\">Piano di preparazione<\/h4><\/div><ol class=\"tsh-plan-grid\"><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Il giorno prima, facoltativo<\/span><strong>Cuocere lo sciroppo<\/strong><p>Conservarlo freddo e coperto; deve essere completamente raffreddato.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Quarantacinque minuti prima<\/span><strong>Essiccare e spezzare la fillo<\/strong><p>Lasciarla raffreddare prima di unirla all\u2019impasto.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Dopo la cottura<\/span><strong>Forare e sciroppare in quattro riprese<\/strong><p>Attendere l\u2019assorbimento tra un passaggio e l\u2019altro.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Tre ore prima del taglio<\/span><strong>Lasciare la torta scoperta<\/strong><p>L\u2019umidit\u00e0 si distribuisce e la base perde lo sciroppo libero.<\/p><\/li><\/ol><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredienti-it-gr-portokalopita-greca\" aria-labelledby=\"ingredienti-it-gr-portokalopita-greca-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componenti pesati con precisione<\/p><h3 id=\"ingredienti-it-gr-portokalopita-greca-title\">Ingredienti per 12 pezzi<\/h3><p class=\"tsh-head-copy\">Quantit\u00e0, preparazione preliminare e note che influenzano consistenza o sicurezza.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"gruppo-ingredienti-1-it-gr-portokalopita-greca\"><h4 id=\"gruppo-ingredienti-1-it-gr-portokalopita-greca\">Per la torta di pasta fillo<\/h4><ul><li><span class=\"tsh-amount\">450 g<\/span><span>di fogli di pasta fillo scongelati<\/span><\/li><li><span class=\"tsh-amount\">4<\/span><span>uova grandi a temperatura ambiente<\/span><\/li><li><span class=\"tsh-amount\">200 g<\/span><span>di zucchero semolato fine<\/span><\/li><li><span class=\"tsh-amount\">300 g<\/span><span>di yogurt greco<\/span><\/li><li><span class=\"tsh-amount\">200 ml<\/span><span>di olio neutro<\/span><\/li><li><span class=\"tsh-amount\">200 ml<\/span><span>di succo d\u2019arancia fresco<\/span><\/li><li><span class=\"tsh-amount\">2 cucchiai<\/span><span>di scorza d\u2019arancia grattugiata finemente<\/span><\/li><li><span class=\"tsh-amount\">12 g<\/span><span>di lievito per dolci<\/span><\/li><li><span class=\"tsh-amount\">1 cucchiaino<\/span><span>di estratto di vaniglia<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"gruppo-ingredienti-2-it-gr-portokalopita-greca\"><h4 id=\"gruppo-ingredienti-2-it-gr-portokalopita-greca\">Per lo sciroppo e la finitura all\u2019arancia<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>di zucchero semolato fine<\/span><\/li><li><span class=\"tsh-amount\">350 ml<\/span><span>di acqua<\/span><\/li><li><span class=\"tsh-amount\">80 ml<\/span><span>di succo d\u2019arancia fresco<\/span><\/li><li><span class=\"tsh-amount\">20 ml<\/span><span>di succo di limone fresco<\/span><\/li><li><span class=\"tsh-amount\">2 strisce<\/span><span>di scorza d\u2019arancia<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>stecca di cannella<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>arancia piccola tagliata a fettine molto sottili<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> Contiene glutine, uova e latte. Le etichette della pasta fillo possono indicare ulteriori allergeni o tracce.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Attrezzatura.<\/strong> Due teglie, teglia 30 \u00d7 22 cm, pentolino, fruste elettriche, grande ciotola, frusta manuale e stecchino sottile.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"procedimento-it-gr-portokalopita-greca\" aria-labelledby=\"procedimento-it-gr-portokalopita-greca-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 8 azioni in ordine<\/p><h3 id=\"procedimento-it-gr-portokalopita-greca-title\">Procedimento<\/h3><p class=\"tsh-head-copy\">Ogni tempo, temperatura e segnale di cottura compare accanto all\u2019azione corrispondente.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"fase-1-it-gr-portokalopita-greca\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">1<\/span><h4 id=\"fase-1-it-gr-portokalopita-greca\">Essiccare la fillo e raffreddare lo sciroppo<\/h4><span class=\"tsh-stage-time\">45 minuti<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-it-gr-portokalopita-greca\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Asciugare completamente la pasta fillo<\/h4><p>Scaldare il forno a 100 \u00b0C. Accartocciare i fogli senza comprimerli su due teglie e cuocerli 20\u201325 minuti, girandoli una volta, finch\u00e9 sono fragili e asciutti anche al centro. Lasciare raffreddare e spezzare in pezzi irregolari da 2\u20134 cm.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-02-it-gr-portokalopita-greca\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Cuocere lo sciroppo d\u2019arancia<\/h4><p>Riunire 300 g di zucchero, acqua, succo d\u2019arancia, succo di limone, scorza, cannella e fettine d\u2019arancia. Sobollire 8 minuti, sollevare con cura le fettine e raffreddare completamente. Eliminare scorza e cannella.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-2-it-gr-portokalopita-greca\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">2<\/span><h4 id=\"fase-2-it-gr-portokalopita-greca\">Mescolare e cuocere la torta<\/h4><span class=\"tsh-stage-time\">55 minuti<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-03-it-gr-portokalopita-greca\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Preparare teglia e forno<\/h4><p>Portare il forno a 175 \u00b0C, oppure 165 \u00b0C ventilato. Ungere e rivestire una teglia 30 \u00d7 22 cm.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-it-gr-portokalopita-greca\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Montare l\u2019impasto all\u2019arancia<\/h4><p>Lavorare uova e 200 g di zucchero per 3 minuti, finch\u00e9 il composto si addensa. Incorporare yogurt, olio, 200 ml di succo, scorza, lievito e vaniglia fino a uniformit\u00e0.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-05-it-gr-portokalopita-greca\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Aggiungere la fillo in piccole quantit\u00e0<\/h4><p>Unire la pasta secca una manciata alla volta, ripiegando dopo ogni aggiunta affinch\u00e9 ogni frammento venga rivestito e non restino nidi asciutti.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-06-it-gr-portokalopita-greca\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Cuocere fino a struttura ferma e dorata<\/h4><p>Stendere nella teglia e cuocere 35\u201340 minuti.<\/p><span class=\"tsh-cue\">Il centro \u00e8 fermo, la superficie color oro intenso e lo stecchino non porta impasto bagnato.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-3-it-gr-portokalopita-greca\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">3<\/span><h4 id=\"fase-3-it-gr-portokalopita-greca\">Sciroppare e lasciare assestare<\/h4><span class=\"tsh-stage-time\">3 ore 10 minuti<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-07-it-gr-portokalopita-greca\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Versare sciroppo freddo sulla torta calda<\/h4><p>Lasciare riposare la torta 5 minuti, forarla regolarmente con uno stecchino sottile e versare lo sciroppo freddo in quattro riprese, attendendo che ogni quantit\u00e0 penetri.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-08-it-gr-portokalopita-greca\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Sistemare l\u2019arancia e completare il riposo<\/h4><p>Disporre in superficie le fettine tenute da parte e lasciare la torta scoperta per 3 ore prima di dividerla in 12 pezzi.<\/p><span class=\"tsh-cue\">La portokalopita \u00e8 satura ed elastica, senza una pozza profonda di sciroppo sul fondo.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"controlli-it-gr-portokalopita-greca\" aria-labelledby=\"controlli-it-gr-portokalopita-greca-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Riferimenti misurabili e visivi<\/p><h3 id=\"controlli-it-gr-portokalopita-greca-title\">Punti di controllo e soluzioni<\/h3><p class=\"tsh-head-copy\">Temperatura, aspetto e consistenza sono spesso pi\u00f9 affidabili del solo cronometro.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Essiccazione fillo<\/p><strong>20\u201325 min a 100 \u00b0C<\/strong><p>I fogli sono fragili e non hanno zone flessibili.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Cottura torta<\/p><strong>35\u201340 min a 175 \u00b0C<\/strong><p>Centro fermo e superficie color oro intenso.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Riposo dopo lo sciroppo<\/p><strong>3 ore<\/strong><p>Prima del taglio non resta una pozza profonda alla base.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemi comuni e correzioni utili<\/caption><thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probabile<\/th><th scope=\"col\">Correzione<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problema\">Nidi gommosi<\/td><td data-label=\"Causa probabile\">La fillo non era del tutto secca o i pezzi erano troppo grandi.<\/td><td data-label=\"Correzione\">Essiccare fino a fragilit\u00e0 completa e spezzare in 2\u20134 cm.<\/td><\/tr><tr><td data-label=\"Problema\">Fondo pieno di sciroppo<\/td><td data-label=\"Causa probabile\">Il liquido \u00e8 stato versato troppo velocemente o la torta era poco cotta.<\/td><td data-label=\"Correzione\">Cuocere fino a centro fermo e bagnare in quattro riprese.<\/td><\/tr><tr><td data-label=\"Problema\">Torta asciutta in superficie<\/td><td data-label=\"Causa probabile\">Lo sciroppo non \u00e8 stato distribuito nei fori e sui bordi.<\/td><td data-label=\"Correzione\">Forare in modo regolare e alternare centro, tagli e perimetro.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"indicazioni-pratiche-it-gr-portokalopita-greca\" aria-labelledby=\"indicazioni-pratiche-it-gr-portokalopita-greca-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Dopo la preparazione principale<\/p><h3 id=\"indicazioni-pratiche-it-gr-portokalopita-greca-title\">Servizio, conservazione e regolazioni<\/h3><p class=\"tsh-head-copy\">Le indicazioni rispondono alla consistenza e al metodo specifici di questo piatto.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servizio<\/h4><p>Servire a temperatura ambiente fresca. Lo yogurt denso pu\u00f2 stare a parte, ma non serve altro sciroppo.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservazione<\/h4><p>Coprire e refrigerare fino a 5 giorni. Togliere le porzioni 20\u201330 minuti prima del servizio.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Preparazione anticipata<\/h4><p>Essiccare la fillo e cuocere lo sciroppo il giorno prima, conservandoli rispettivamente asciutti e freddi.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"domande-it-gr-portokalopita-greca\" aria-labelledby=\"domande-it-gr-portokalopita-greca-title\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Dubbi pratici<\/p><h3 id=\"domande-it-gr-portokalopita-greca-title\">Domande frequenti su Portokalopita<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-it-gr-portokalopita-greca\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Perch\u00e9 la fillo va essiccata prima?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>I fogli morbidi si incollano e creano strisce dense. Da secchi, invece, si distribuiscono e assorbono l\u2019impasto.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-it-gr-portokalopita-greca\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Le fettine d\u2019arancia si mangiano?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>S\u00ec, purch\u00e9 siano molto sottili e cotte nello sciroppo. Vengono rimosse durante il raffreddamento e rimesse sulla torta dopo la bagnatura.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrizione-it-gr-portokalopita-greca\" aria-labelledby=\"nutrizione-it-gr-portokalopita-greca-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Valori indicativi per porzione<\/p><h3 id=\"nutrizione-it-gr-portokalopita-greca-title\">Stima nutrizionale<\/h3><p class=\"tsh-head-copy\">Calcolata su tutti gli ingredienti consumati e divisa secondo la resa indicata.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calorie<\/dt><dd>\u2248 465 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 68 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 19 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 200 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> 1 pezzo (circa 125 g). Stima basata su valori standard; marche, scarti, assorbimento e porzionatura possono modificare il risultato.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Risultato finale<\/p><p class=\"tsh-close-quote\">Arancia intensa, mollica elastica e sciroppo distribuito senza ristagni.<\/p><p class=\"tsh-close-copy\">La portokalopita richiede tre controlli: fillo davvero secca, centro completamente cotto e sciroppo freddo versato con pazienza.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-gr-portokalopita-greca\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Portokalopita con pasta fillo e yogurt, imbevuta di sciroppo freddo all\u2019arancia e cannella\",\n  \"description\": \"La pasta fillo essiccata sostituisce la farina e assorbe un impasto di uova, yogurt, olio e arancia. 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