When it comes to Greek cooking, Phyllo is definitely a staple, especially when making desserts. Simply put, it is used to hold things together. I know working with Phyllo for the very first time could be intimidating at first. But once you get used to it, you can be as creative as you can with it.
Portokalopita is an excellent example of a Greek dessert that involves Phyllo. What is it? Well, it is a type of cake – a delicious one! And you know what makes it more exciting? It requires oranges, which as we all know, are very nutritious – all citrus fruits are, for that matter.
We mentioned earlier that Phyllo is usually utilized to hold things together. But in a Portokalopita, it serves a different purpose. It is dried out and each piece is torn into shreds before it is mixed with the other ingredients. I know you are getting intrigued now. But don’t worry, you can rest assured that the outcome is something that you will be happy about. You can serve it to your friends and family with pride! 🙂
So are you ready to have a taste of Greece? Here’s the best Greek Orange Phyllo Cake (Portokalopita) recipe:Print
This delicious Portokalopita recipe will take your worries away when it comes to using Phyllo. This amazing cake is super moist, thanks to the oranges and cinnamon syrup.
For the cake:
1 package phyllo dough (about 16 ounces)
5 large eggs
1 container Greek yogurt (about 7 ounces)
1/2 cup white sugar
3/4 cup olive oil (divided)
1 tbsp. baking powder
For the syrup:
2 cups white sugar
1 teaspoon ground cinnamon
1 1/2 cups of water
1 orange (halved)
- In a saucepan over medium-high heat, mix sugar with water and cinnamon. Add the orange juice as well as the juiced halves. Bring to a boil and allow to boil for about 8 minutes.
- Remove from heat and set aside while you prepare the cake.
- Preheat the oven to 350 degrees Fahrenheit and lightly grease a baking pan (9X13-inch) using olive oil.
- Tear each phyllo sheet into shreds and put the pieces in the baking pan. Prepare the other ingredients while the shredded phyllo dries out
- Cut one orange in half and slice one half into thin half-moons (for garnishing).
- Zest and juice the remaining 2 1/2 oranges.
- Mix orange juice, orange zest, eggs, olive oil, sugar, yogurt, and baking powder in a food processor. Pour the mixture over the shredded phyllo in the baking pan. Make sure that the mixture is evenly distributed and then garnish with the orange slices.
- Bake for about 45 minutes or until the filling is set and the top is golden.
- Once baked, remove from the oven and pour the cooled syrup over the cake.
- Set aside for at least an hour to allow the syrup to soak in.
- Slice in squares and serve.
If you don’t have a food processor, you can use a regular blender and blend the ingredients together at high-speed for about 2 minutes or until frothy.
- Prep Time: 25 minutes
- Cook Time: 1 hour
It is important that you pour COOL SYRUP over HOT CAKE and not the other way around.
To avoid having doughy spots, be sure to evenly distribute the wet yogurt mixture over the shredded phyllo. The phyllo should be dry too.