Portokalopita Greek Orange Phyllo Cake (Printable)

Crispy phyllo layers soaked in sweet orange-cinnamon syrup, enriched with Greek yogurt and fresh citrus zest for a delightful Mediterranean dessert.

# What You'll Need:

→ For the Pie

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -

→ For the Syrup

09 -
10 -
11 -
12 -
13 -

# Steps:

01 - Preheat the oven to 350°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
02 - Remove phyllo sheets from packaging and let them air-dry for 1 hour until slightly crisp. Crumple the dried sheets into rough, irregular pieces by hand.
03 - In a large mixing bowl, whisk together eggs and granulated sugar until pale and thickened, about 3-4 minutes. Add Greek yogurt, oil, vanilla extract, orange zest, and baking powder. Whisk until fully incorporated and smooth.
04 - Gradually fold the crumpled phyllo pieces into the batter, ensuring each piece is evenly coated. The mixture will appear dense and shaggy.
05 - Transfer the mixture to the prepared baking dish and spread evenly. Bake for 40-45 minutes until golden brown and a skewer inserted in the center comes out clean.
06 - While the pie bakes, combine water, sugar, orange juice, cinnamon stick, and orange zest in a saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 8 minutes. Remove from heat, discard cinnamon stick and zest, and let syrup cool completely.
07 - Remove the baked pie from the oven. While still hot, slowly pour the cooled syrup evenly over the entire surface. Allow the pie to absorb the syrup for at least 2 hours before serving.

# Expert Tips:

01 -
  • The contrast between crispy phyllo shards and custardy, syrup-soaked layers creates an unforgettable texture that keeps everyone coming back for seconds
  • Unlike traditional baklava, this dessert feels lighter and more refreshing, with bright orange zest cutting through the richness
  • Its one of those rare desserts that actually tastes better the next day, making it perfect for making ahead when youre hosting
02 -
  • The syrup must be completely cool before pouring it over the hot piehot syrup would make the phyllo soggy instead of creating that perfect crispy-tender contrast
  • Do not cover the pie while it's soaking the syrup or the phyllo will steam and lose its crunch
  • Letting the phyllo dry out first is not optional; fresh, pliable phyllo will bake into a dense, doughy texture
03 -
  • Add a tablespoon of orange liqueur to your syrup for an adults-only version that tastes incredibly sophisticated
  • If your phyllo sheets vary in size, don't stressjust aim for roughly equal amounts in each section of the dish
  • A glass baking dish lets you monitor the browning on the bottom, which is helpful your first time making this

Return