Snack · 60 min · greek

Portokalopita (Orange Phyllo Cake)

If you like phyllo dough, you’ll love this Greek snack — 60 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 8 oz Phyllo dough
• 4 large Oranges
• 1.5 cups Plain yogurt
• 5 large Eggs
• 1.5 cups Sugar
• 1/2 cup Olive oil
• 2 tsp Baking powder
• 1 cup Water
• 1 tsp Vanilla extract

Steps

1. Tear the phyllo into rough strips and spread them on a tray to dry for 1 hour — dried phyllo drinks the custard evenly instead of turning gummy in patches.
2. Whisk the yogurt, eggs, 3/4 cup sugar, oil, baking powder, vanilla, and the zest and juice of 3 oranges into a loose custard. Fold in the dried phyllo until every strip is coated.
3. Pour into a buttered 9x13 pan and bake at 350°F for 35 to 40 minutes until puffed, golden, and set with a slight jiggle in the center.
4. Simmer the remaining sugar, water, and the juice of the last orange 8 minutes into a syrup; cool 10 minutes. Pour the warm syrup over the hot cake — it will hiss and settle into every crevice.
5. Rest 1 hour so the syrup distributes. Serve at room temperature with a spoonful of yogurt; the cake should be drenched, fragrant, and unapologetically juicy.

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