If you love bright, citrusy flavors, you’re going to adore Portokalopita—a unique Greek cake that uses shredded phyllo dough soaked in orange syrup for a moist, fragrant treat. It’s like biting into sunshine on a plate.
What Is Portokalopita?
Portokalopita literally means “orange pie” in Greek. Unlike traditional pies, it’s more of a cake layered with shredded or crumbled phyllo dough, Greek yogurt, eggs, and fresh orange juice and zest. After baking, it’s drenched in a citrus-infused syrup that keeps it irresistibly moist.
Ingredients
- 12 sheets phyllo dough, shredded or crumbled
- 2/3 cup of Greek yogurt
- 1 tbsp honey
- 1/2 cup sugar
- 4 large eggs room temperature
- Zest and juice of 3 large oranges (will be about 1/2 cup of juice)
- 1/2 cup olive oil
- 3/4 tsp baking powder
- 3/4 tsp baking soda
For the syrup:
- 1 cups sugar
- 1 orange peel
- 1 cup of water
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- In a large bowl, mix shredded phyllo, Greek yogurt, sugar, eggs, honey orange zest and juice, oil, and baking powder until combined. The phyllo will absorb moisture and create a cake-like texture.
- Pour the mixture into the pan and bake for 45–50 minutes, or until golden and set.
- Meanwhile, make the syrup: combine sugar, orange peel, and water in a saucepan. Bring to a boil, then simmer for 10 minutes.
- When the cake is done, pour the syrup evenly over it. It will soak in, making the cake moist and flavorful.
- Allow to cool completely before slicing. Serve at room temperature or chilled.
Cultural Context
Portokalopita is a beloved dessert across Greece, especially popular during summer months when oranges are in season. It embodies the freshness of the Mediterranean with every bite.
Portokalopita — The Orange Pie That Smells Like a Greek Summer
Course: Greek Recipes, Travel BakingCuisine: DessertDifficulty: Easy12
servings30
minutes1
hour330
kcalIngredients
12 sheets of phyllo dough, thawed (about half of a box of phyllo dough)
2/3 cups of full fat Greek yogurt
1 tbsp of honey
1/2 cup sugar
4 large eggs, room temperature
Zest and juice of 3 large oranges (will be about 1/2 cup of juice)
1/2 cup olive oil
3/4 tsp baking powder
3/4 tsp baking soda
- For the syrup
3/4 cup sugar
3/4 cup water
1 orange peel
Directions
- Prepare the phyllo
- Preheat your oven to 200°F (90°C).
- Take the sheets of phyllo dough and gently scrunch them, then place them into an ungreased baking dish.
- Bake for about 30 minutes, until the phyllo is completely dry and crisp — it should crumble easily when touched.
- Remove from the oven and allow the dough to cool completely.
- Prepare the syrup
- In a medium saucepan, combine the sugar, water, and orange peel.
- Bring the mixture to a gentle simmer, stirring until the sugar has fully dissolved.
- Remove from the heat and let the syrup cool completely before using.
- Prepare the cake
- Once the phyllo has dried in the oven, increase the oven temperature to 350°F.
- Grease a 9-inch round cake pan (springform or regular both work).
- In a mixing bowl, whisk together the sugar and eggs until well combined.
- Add the orange zest, Greek yogurt, vanilla extract, honey, baking powder, and baking soda. Whisk until smooth.
- Slowly whisk in the orange juice and olive oil until fully incorporated.
- Crumble the dried phyllo sheets into small pieces, then gently fold them into the batter until evenly distributed.
- Pour the batter into the prepared pan and bake for 20–30 minutes, or until golden and set.
- Remove the cake from the oven and, while still warm, poke small holes across the top with a skewer or fork.
- Slowly ladle the cooled syrup over the cake in stages. Allow each pour to soak in before adding more. Use most, if not all, of the syrup.
- Let the cake cool completely before slicing and serving.
Serving Tips
This pie pairs beautifully with a cup of strong Greek coffee or herbal tea. Its moist, tangy sweetness makes it perfect for dessert or a special afternoon snack.
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