Portokalopita (Greek Orange Phyllo Cake)

A Sweet, Orangey Portokalopita Recipe to Satisfy Your Sweet Tooth!

For a classic Greek dessert that is relatively easy to make, Portokalopita is the way to go.

Also known as Πορτοκαλόπιτα (literally “orange” and “pie”), this Greek orange cake is layers of broken filo (phyllo) dough baked in orange flavors and covered in a simple syrup made from scratch!

Interestingly, Portokalopita is one of many Greek desserts (pastries) that are smothered in syrup.

This grouping of syrup-smothered sweets is known as siropiasta (from σιρόπι for syrup) – with Baklava being another popular example!

Ingredients

Here are the portokalopita ingredients that you will need for this recipe. It seems like a lot but it’s actually really easy!

Ingredients for the Cake

• Greek Yogurt – Make sure to use unflavored Greek yogurt.
• Eggs – To make the cake. Medium or large eggs are both fine, but don’t use any eggs that are larger than that.
• Orange juice – Ideally from 4-5 oranges that you squeeze, but you can use store-bought orange juice if you prefer. Just make sure to use pure orange juice not from concentrate.
• Light cooking oil – Both vegetable oil or sunflower oil would work well.
• Sugar – Granulated sugar.
• Vanilla extract – Use good quality vanilla extract for the best flavor. We would stay away from artificial vanilla extract.
• Baking powder – Make sure the baking powder is still good and hasn’t expired yet.
• Phyllo sheets – You’ll need 15 ounces. If you have the option, use thin phyllo sheets (as opposed to country-style phyllo).
• Orange zest – Ideally from organic oranges.

Ingredients for the Syrup

• Water – The base for the syrup.
• Sugar – Granulated sugar.
• Orange peel – Ideally from one organic orange.
• Orange zest – Ideally also from organic oranges.
• Cinnamon or cinnamon stick – You’ll need one teaspoon of cinnamon, but can also use a cinnamon stick, if preferred.

Ingredients for the Decoration

• Oranges cut into slices – This is optional but does look quite nice.

Recipe Tips and Substitutions

Before you make this Greek orange cake, here are some recipe tips to consider before baking so that you know just what to expect!

• Make sure to use Greek yogurt that isn’t flavored.
• We would recommend using orange juice from oranges that you squeezed yourself for the flavor, but you can use store-bought orange juice if you prefer. Just make sure to use pure orange juice not from concentrate.
• If possible use thin phyllo dough. In Greece there is a type of phyllo specifically for this type of sweet dessert that will be covered in syrup. However, if you can only find one type of phyllo at the grocery store, just use that.
• Make sure that the phyllo dough is thawed before using it if you bought frozen phyllo dough.
• If you can’t tear the phyllo sheets into pieces right away, leave it out to dry first and rip it into pieces later.
• Make sure the phyllo sheets are dry before mixing it with the other ingredients. Otherwise, they might not absorb as much moisture when baking and the cake might turn out too saturated.

How to Make Portokalopita – Step by Step Instructions

This section will walk you through exactly how to make this Greek orange phyllo cake. The recipe process photos will allow you to check your progress each step of the way!

The recipe card with the exact measurements and baking time is at the bottom of this post.

Start by removing the phyllo sheets from their packaging. Make sure to use phyllo dough that is fully thawed (if you bought frozen phyllo dough).

Then tear each sheet roughly into shreds and place it in the baking pan (approximately 8×12 inches or 9×13 inches).

Leave the pan to sit out for at least 1 hour to allow the phyllo sheets to dry out. You can also do this by placing the baking pan in the oven at 300 degrees Fahrenheit for 20 minutes, just make sure to toss them once or twice.

In the meantime prepare the syrup. Add the water, granulated sugar, peel of one orange, orange zest and cinnamon to a medium-sized saucepan.

Bring it to a boil and boil vigorously for around 8 minutes until the sugar has dissolved. Remove the saucepan from heat and allow the syrup to cool while you prepare the cake.

If you used a cinnamon stick, also make sure to remove it again.

Once the phyllo sheets have dried out enough, preheat the oven to 350 degrees Fahrenheit.

In a big bowl whisk together the vegetable oil, sugar and eggs.

Next, add the yogurt, orange juice, orange zest and vanilla extract and whisk to combine them.

Lastly, add the baking powder and whisk lightly.

You should end up with a pale yellow mixture (see above).

Pour the orange and egg mixture over the shredded phyllo in the baking pan.

Optionally decorate the top of the cake with orange slices.

Place the baking pan in the preheated oven and bake at 350 degrees Fahrenheit for 40 to 45 minutes until fully cooked.

Remove the baking pan from the oven and immediately pour the syrup over the hot cake.

Allow the cake to cool for at least 1 hour or until all the syrup is absorbed. Then slice it into squares and serve. You can serve it with a dollop of Greek yogurt or vanilla ice cream (optional). Enjoy!

Storage Tips

This orange syrup cake will keep in the fridge for up to four days.

FAQ

Here are some answers to questions about this recipe:

Related Recipes

For more tasty Greek recipes, have a look at these creations and see which ones you might like to try!

• Loukoumades (Greek Honey Donuts)
• Melopita (Greek Honey Cheesecake)
• Melomakarona (Greek Honey Cookies)
• Greek Fries
• Greek Salad
• Tiropita (Greek Cheese Pies)

Portokalopita

Portokalopita – or Greek Orange Phyllo Cake – is sweet and delicious. Made from layers of phyllo soaked in a mixture including orange juice and yogurt, and topped with syrup, this cake bakes to light, sticky perfection!

4.84 from 12 votes

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 8 slices

Ingredients

For The Cake

• ▢ 7 ounces Greek yogurt
• ▢ 5 eggs
• ▢ 1 cup orange juice, squeeze from 4-5 oranges
• ▢ 1 cup light cooking oil
• ▢ 1/2 cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 4 teaspoons baking powder
• ▢ 15 ounces phyllo sheets
• ▢ 1 tablespoon orange zest
• ▢ 2 oranges, sliced; for decoration (optional)

For The Syrup

• ▢ 1 1/2 cups water
• ▢ 2 cups granulated sugar
• ▢ peel of 1 orange
• ▢ 1 tablespoon orange zest
• ▢ 1 teaspoon cinnamon, or 1 cinnamon stick

Instructions

• Remove the phyllo sheets from packaging, tear each sheet roughly into shreds and place in the baking pan. Make sure to use phyllo dough that is fully thawed (if you bought frozen phyllo dough).
  15 ounces phyllo sheets
• Leave the pan to sit out for at least 1 hour to allow the phyllo sheets to dry out. You can also do this by placing the baking pan in the oven at 300 degrees Fahrenheit for 20 minutes, just make sure to toss them once or twice.
• In the meantime prepare the syrup. Add the water, granulated sugar, peel of one orange, orange zest and cinnamon to a medium-sized saucepan. Bring it to boil and boil vigorously for 8 minutes until the sugar has dissolved. Remove from heat and allow the syrup to cool while you prepare the cake. If you used a cinnamon stick, remove it.
  1 1/2 cups water, 2 cups granulated sugar, peel of 1 orange, 1 tablespoon orange zest, 1 teaspoon cinnamon
• Once the phyllo sheets have dried out enough, preheat the oven to 350 degrees Fahrenheit.
• In a big bowl whisk together vegetable oil, sugar and eggs. Add the yogurt, orange juice, orange zest and vanilla extract and whisk to combine them. Add the baking powder and whisk lightly.
  7 ounces Greek yogurt, 5 eggs, 1 cup orange juice, 1 cup light cooking oil, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1 tablespoon orange zest, 4 teaspoons baking powder
• Pour orange and egg mixture over the shredded phyllo in the baking pan. Optionally decorate with orange slices.
  2 oranges
• Place the baking pan in the preheated oven and bake at 350 degrees Fahrenheit for 40 to 45 minutes until fully cooked. Remove the pan from the oven and immediately pour the syrup over the hot cake.
• Allow the cake to cool for at least 1 hour or until all the syrup is absorbed. Slice the cake into squares and serve. You can serve it with a dollop of Greek yogurt or vanilla ice cream (optional).

Notes

• Use a baking pan with dimensions approximately 8 x 12 inches or 9 x 13 inches.
• Make sure to use Greek yogurt that isn’t flavored.
• We would recommend orange peel and zest from organic oranges. 
• We would recommend using orange juice from oranges that you squeezed yourself for the flavor, but you can use store-bought orange juice if you prefer. Just make sure to use pure orange juice not from concentrate.
• If possible use thin phyllo dough (as opposed to country-style phyllo). However, if you can only find one type of phyllo at the grocery store, just use that.
• Make sure that the phyllo dough is thawed before using it if you bought frozen phyllo dough.
• If you can’t tear the phyllo sheets into pieces right away, leave it out to dry first and rip it into pieces later.
• This cake can be kept in the fridge for up to 4 days.

Nutrition

Calories: 473kcal | Carbohydrates: 96g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 520mg | Potassium: 181mg | Fiber: 1g | Sugar: 66g | Vitamin A: 219IU | Vitamin C: 18mg | Calcium: 177mg | Iron: 3mg

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.

Course Dessert

Cuisine Greek

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