Festive Greek Desserts: Recipes from the Chefs of Costa Navarino

Edited by Paulina Björk Kapsalis

The Peloponnese is a region rich in culinary heritage. Its desserts are a true reflection of local flavors, seasonal produce, and centuries-old traditions. This festive season, we’re sharing three beloved treats — Messinian Orange Pie (Portokalopita), traditional Diples, and Maniot Vasilopita — each crafted by Costa Navarino’s renowned chefs. These recipes are perfect for bringing a touch of Greek sweetness to your table, whether for family gatherings or festive holiday celebrations

Messinian Orange Pie (Portokalopita)

Recipe by Giannis Georgousopoulos, Complex Head Chef, The Romanos & The Westin, Costa Navarino

A fragrant and moist cake that perfectly captures the essence of Messinian oranges, Portokalopita is a citrus-lover’s dream. Its syrup-soaked layers offer both sweetness and a tender, delicate texture, while toppings of whipped cream and caramelized figs add a luxurious touch.

Ingredients

For the cake:

• 200 g full-fat yogurt
• 120 ml vegetable oil
• 200 g sugar
• 100 ml orange juice
• 15 g baking powder
• Zest of 2 oranges
• 300 g dry phyllo dough
• 4 medium eggs

For the syrup:

• 1 L orange juice
• 240 g sugar
• 2 cinnamon sticks (optional)

For garnish:

• Whipped cream
• Dried figs
• Warm honey

Method:

1. Begin by making the syrup: combine orange juice, sugar, and cinnamon sticks in a saucepan. Bring to a boil, then simmer for 5–10 minutes until the sugar has completely dissolved and the syrup has thickened. Let cool.
2. For the cake, whisk together vegetable oil, sugar, and eggs in a large bowl. In a separate bowl, combine yogurt, orange juice, and orange zest. Gradually add the baking powder to the yogurt mixture to prevent clumping.
3. Crumble phyllo dough by hand into small pieces and fold gently into the mixture.
4. Grease a 20×30 cm baking tray and pour in the mixture. Bake at 180°C for 40–50 minutes, until golden and cooked through. Test by inserting a knife; it should come out clean.
5. Pour cold syrup over the hot cake spoonful by spoonful, letting it absorb before adding more. Chill before serving.
6. Decorate with whipped cream and caramelized figs drizzled with honey syrup.

Traditional Messinian Diples

Recipe by Bertrand Valegeas, Executive Chef, Mandarin Oriental, Costa Navarino

Diples are a classic Greek dessert, crisp and golden, drenched in honey syrup, and sprinkled with walnuts and cinnamon. Traditionally prepared for celebrations, each bite combines crunch, sweetness, and a hint of spice, evoking festive memories across generations.

Ingredients

For the dough:

• 500 g all-purpose flour
• 4 eggs
• 2 egg yolks
• 12 g sugar
• 3 g salt
• 15 ml tsipouro or ouzo
• 20 ml lemon juice
• 10 ml water (if needed)

For the syrup:

• 150 g sugar
• 120 ml water
• ½ lemon
• 2 g cinnamon stick (about 1 small stick)

For the topping:

• 250 g blossom honey
• 100 g walnuts
• 2–3 g cinnamon powder

Method:

1. Mix eggs, yolks, sugar, salt, tsipouro, and lemon juice.
2. Gradually add flour and knead for 10 minutes. Add water if needed. Rest dough for 30 minutes.
3. Roll dough into very thin sheets and cut into strips of 10×25 cm.
4. Fry strips in hot oil (170–180°C), while using two forks to roll them until golden.
5. Prepare syrup by boiling sugar, water, lemon, and cinnamon. Remove from heat and stir in honey.
6. Dip each fried strip briefly into syrup (5–7 seconds) and place on a serving dish.
7. Sprinkle with walnuts and cinnamon.

Maniot Vasilopita (Traditional New Year’s Cake)

Recipe by Nikos Billis, Executive Chef, W Costa Navarino

Vasilopita is a centerpiece of New Year’s celebrations in Greece, symbolizing good fortune and new beginnings. A small coin, called a “flouri,” is hidden inside the cake — a Greek tradition believed to bring luck to the person who finds it. This adds an element of fun, anticipation, and joy, making each slice more than just a dessert. This version from the southern Peloponnese is rich and aromatic, featuring almonds, mahleb, and traditional Greek orange spoon sweet.

Ingredients:

• 300 g butter, room temperature
• 7 eggs
• 600 g all-purpose flour
• 600 g sugar
• 350 g roasted whole blanched almonds
• 10 g baking powder
• 300 ml milk
• Pinch of salt
• 2 tsp mahleb
• Zest of 2 oranges
• 100 g orange spoon sweet

Method:

1. Cream together butter, sugar, and salt until smooth and fluffy.
2. Add flour, baking powder, and egg yolks, mixing continuously.
3. Stir in mahleb and milk.
4. In a separate bowl, beat egg whites into stiff peaks and fold gently into the batter.
5. Gently fold in almonds, orange zest, and spoon sweet.
6. Grease a round baking pan and pour in the mixture. Place a coin or token (“flouri”) in the batter for tradition.
7. Bake at 180°C for 40–45 minutes. Test doneness by inserting a knife; it should come out clean.
8. Once cooled, decorate as desired, traditionally marking the year on top.