Portokalopita (Traditional Greek Orange Phyllo Cake) Authentic Greek Orange Phyllo Cake with Greek Yogurt, Fresh Orange & Fragrant Citrus Syrup Servings 12 servings Ingredients For the Portokalopita 450 g phyllo pastry, about 12–14 sheets 250 g Greek yogurt 180 g granulated sugar 150 ml sunflower oil 4 large eggs 2 teaspoons baking powder Zest of 2 large oranges Juice of 1 orange 1 teaspoon vanilla extract Pinch of sea salt For the Orange Syrup 350 g granulated sugar 400 ml water Juice of 2 oranges Peel of 1 orange 1 cinnamon stick 1 teaspoon freshly squeezed lemon juice For Garnish Fresh orange zest Chopped pistachios Fresh mint leaves Powdered sugar, optional Instructions 1. Dry the Phyllo Remove the phyllo pastry from its packaging. Separate the sheets carefully and arrange them loosely on clean kitchen towels or a large tray. Leave them uncovered for approximately 2–3 hours, or until completely dry and crisp. For best results, the phyllo should snap easily when broken. Once completely dry, tear or crumble the sheets into small pieces. Set aside. 2. Prepare the Orange Syrup Place the following ingredients in a saucepan: Sugar Water Orange juice Orange peel Cinnamon stick Bring to a gentle boil over medium heat. Reduce the heat slightly and simmer for 8–10 minutes. Remove from the heat. Stir in the lemon juice. Remove the cinnamon stick and orange peel. Allow the syrup to cool completely. Important: The syrup should be completely cool when poured over the hot cake. 3. Prepare the Cake Batter Preheat the oven to 180°C (350°F). Grease a 23 × 33 cm (9 × 13-inch) baking dish. In a large mixing bowl, whisk together: Greek yogurt Sugar Sunflower oil Eggs Orange zest Orange juice Vanilla extract Baking powder Sea salt Whisk until smooth and well combined. 4. Add the Phyllo Gradually add the crumbled dried phyllo to the yogurt mixture. Fold gently after each addition. Continue until all the phyllo is evenly coated with the batter. Allow the mixture to rest for approximately 10 minutes. This gives the phyllo a little time to soften and absorb some of the batter. 5. Fill the Baking Dish Transfer the mixture to the prepared baking dish. Spread it evenly with a spatula. Gently level the surface. Do not press the mixture down too firmly; keeping the phyllo pieces loose helps create the characteristic texture of Portokalopita. 6. Bake Place the baking dish in the preheated oven. Bake for approximately 45–50 minutes, until: Deep golden brown Firm in the center Beautifully puffed A skewer inserted into the center comes out clean The surface should be richly golden and fragrant. 7. Add the Orange Syrup Remove the hot cake from the oven. Immediately begin pouring the completely cooled orange syrup slowly and evenly over the entire surface. Allow the syrup to absorb gradually. Pour in several stages if necessary rather than flooding the cake all at once. The hot cake will absorb the syrup beautifully. 8. Rest & Absorb Allow the Portokalopita to rest for at least 1 hour at room temperature. During this time, the orange syrup will distribute throughout the cake. For an even deeper flavor, refrigerate the cake after it has cooled and allow it to rest overnight. 9. Garnish Before serving, garnish with: Fresh orange zest Chopped pistachios Fresh mint leaves A very light dusting of powdered sugar can also be added if desired. 10. Slice & Serve Cut the Portokalopita into squares or rectangles. Serve at room temperature or slightly chilled. For an especially indulgent presentation, add a scoop of vanilla ice cream alongside each slice. - @malika.taste