Portokalopita (Greek Orange Phyllo Cake)

Portokalopita

[Updated 08/05/2025]

A moist, fragrant Greek dessert made with shredded phyllo, yogurt, and a rich orange syrup. Portokalopita is a beloved sweet often served in tavernas — and impossible to resist!

Click on Read me more link below for the recipe. 

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Ingredients: (Makes one 32x22cm cake)

~3 oranges (to end-up with 100ml+140ml=240ml of juice for syrup and dough)

For the Syrup:

• 400ml water
• 330g sugar
• 100ml freshly squeezed orange juice
• 1 cinnamon stick

For the Cake:

• 450g phyllo dough (Greek-style, thawed if frozen)
• 4 eggs
• 160g sugar
• 1 cup sunflower oil (or melted butter)
• 300g Greek yogurt
• 140ml freshly squeezed orange juice
• 2 tsp baking powder
• 1 tsp baking soda
• A pinch of salt
• Zest of 1 orange or lemon

Instructions: (see phoyos below)

1. Dry the Phyllo:
   Preheat the oven to 95°C (200°F). Tear the phyllo into 2cm strips, spread them on baking trays, and dry in the oven for 10 minutes. Flip and dry for 10 more minutes. Let cool completely.

2. Prepare the Syrup:
   In a saucepan, bring water, sugar, orange juice, and cinnamon stick to a boil. Simmer for 5–7 minutes. Remove from heat and let it cool fully.

3. Make the Batter:
   Increase oven temperature to 175°C (350°F). In a large bowl, whisk eggs and sugar for about 4 minutes until fluffy. Add oil, yogurt, orange juice, baking powder, baking soda, salt, and zest. Mix gently.

4. Assemble:
   Slowly fold the dried phyllo strips into the batter in batches until evenly combined. Pour the mixture into a greased 32x22cm baking dish.

5. Bake:
   Bake for 30–40 minutes until golden and a skewer comes out clean.

6. Syrup & Serve:
   Once baked, poke small holes into the hot cake. Slowly pour the cooled syrup over it. Let it soak for 2–3 hours. Serve chilled or at room temperature.

Tips & Variations:

• For extra aroma, add a dash of vanilla or orange liqueur to the batter.
• Garnish with whipped cream, candied orange peel, or a dusting of cinnamon.
• Keeps well in the fridge for 3–4 days.