Portokalopita (Greek Orange Phyllo Cake)

Portokalopita (Greek Orange Phyllo Cake)

5.0
(32 ratings)
Prep: 30 minutes
Bake: 40 minutes (1 hour rest time for syrup absorption)
Serves: 8-10
Difficulty: easy

Portokalopita is a traditional Greek dessert made by tearing up phyllo pastry, mixing it into a yogurt-based batter infused with orange zest, and soaking the baked cake in a rich orange syrup. It’s bright, syrupy, and best served cold—making it a go-to summer bake across Greece.

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Ingredients

  • For the cake:
  • 1 pack (250g) phyllo dough, thawed
  • 3 large eggs
  • 200g (1 cup) granulated sugar
  • 250g (1 cup) Greek yogurt
  • 200ml (¾ cup) light olive oil or sunflower oil
  • 1 tablespoon baking powder
  • Zest of 2 oranges
  • 1 teaspoon vanilla extract
  • For the syrup:
  • 200ml (¾ cup) water
  • 200ml (¾ cup) orange juice (fresh if possible)
  • 200g (1 cup) sugar
  • Zest of 1 orange
  • Optional: a splash of Cointreau, Grand Marnier, or Metaxa

Instructions

  1. Start by drying out the phyllo sheets. Gently unroll them and tear them into rough strips or pieces—no need to be precise. Spread the pieces on a tray or clean surface and leave them out for 1 to 2 hours so they crisp and dry slightly. This helps them absorb the batter properly.
  2. Preheat your oven to 180°C (350°F). Grease a 9x13 inch baking dish.
  3. In a large bowl, whisk together the eggs and sugar until light and slightly frothy. Add the yogurt, oil, baking powder, orange zest, and vanilla. Mix until smooth and fully combined.
  4. Gently fold the dried phyllo pieces into the batter, making sure they’re well coated. The mixture will look messy and textured—that’s exactly what you want.
  5. Pour the mixture into the prepared baking dish and spread it evenly. Bake for 35–40 minutes, or until the top is golden and a toothpick comes out clean.
  6. While the cake bakes, make the syrup. Combine the orange juice, water, sugar, and orange zest in a small saucepan. Bring to a simmer and stir until the sugar dissolves. Let it bubble gently for 5–7 minutes until slightly thickened. Remove from heat and stir in a splash of liqueur if using. Let the syrup cool slightly.
  7. When the cake comes out of the oven, let it rest for 5 minutes. Then slowly pour the warm syrup evenly over the hot cake. It will hiss, soak, and settle in as it cools. Allow the cake to absorb the syrup for at least an hour.
  8. Once cooled, slice into squares and serve. Best enjoyed cold or at room temperature. Keeps well in the fridge for 3–4 days—if it lasts that long.

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