🍊 Portokalopita (Greek Orange Phyllo Cake)

Portokalopita is a beloved Greek dessert made with shredded phyllo pastry, creamy orange-infused yogurt custard, and soaked in a fragrant citrus syrup. The result is a moist, tender cake with crisp edges and bright orange flavor—perfect with coffee or tea.

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Prep Time

• Prep: 25 minutes
• Bake: 40–45 minutes
• Cooling & Syrup: 1 hour
• Total: About 2 hours 10 minutes

Servings

10–12 servings

Ingredients

For the Cake

• 1 package (16 oz/450 g) phyllo dough, thawed
• 4 large eggs
• 1 cup (240 g) plain Greek yogurt
• 1 cup (200 g) granulated sugar
• 1 cup (240 ml) vegetable oil or light olive oil
• 1 tablespoon baking powder
• Zest of 2 oranges
• ½ cup (120 ml) fresh orange juice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Orange Syrup

• 1½ cups (300 g) granulated sugar
• 1½ cups (360 ml) water
• 1 cup (240 ml) fresh orange juice
• Zest of 1 orange (in strips or finely grated)
• 1 cinnamon stick (optional)

Instructions

1. Prepare the Phyllo

1. Preheat the oven to 350°F (175°C).
2. Separate the phyllo sheets and spread them out on clean towels.
3. Let them dry for 20–30 minutes until crisp.
4. Crumble the dried phyllo into small pieces.

2. Make the Syrup

1. In a saucepan, combine the sugar, water, orange juice, orange zest, and cinnamon stick.
2. Bring to a boil, then simmer for 8–10 minutes.
3. Remove from the heat and let the syrup cool completely.

3. Make the Batter

1. In a large bowl, whisk together the eggs and sugar until light.
2. Mix in the yogurt, oil, orange zest, orange juice, vanilla, baking powder, and salt.
3. Gently fold in the crumbled phyllo until evenly coated.

4. Bake

1. Grease a 9×13-inch (23×33 cm) baking dish.
2. Pour the batter into the dish and spread evenly.
3. Bake for 40–45 minutes, or until deeply golden and a toothpick inserted in the center comes out clean.

5. Syrup the Cake

1. Remove the hot cake from the oven.
2. Immediately pour the cooled syrup evenly over the hot cake.
3. Allow the cake to rest for at least 1 hour, so it fully absorbs the syrup.

Serving Suggestions

• Garnish with fresh orange zest.
• Dust lightly with powdered sugar.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with Greek coffee or black tea.

Storage

• Room Temperature: Up to 2 days, covered.
• Refrigerator: Up to 5 days in an airtight container.
• Freezer: Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator.

Tips

• Drying the phyllo thoroughly is the secret to the cake’s signature texture.
• Always pour cold syrup over the hot cake for the best absorption.
• Freshly squeezed orange juice and zest provide the brightest flavor.
• Let the cake sit for several hours—or overnight—for the richest taste and moistest texture.