🇬🇷 Greece · Dessert
Portokalopita: Syrupy Greek Orange Cake with Shredded Phyllo
By eatmundo · July 7, 2026
Portokalopita is a wonderfully moist and aromatic Greek cake, unique for its use of shredded, dried phyllo pastry instead of flour, soaked in a fragrant orange and cinnamon syrup. The combination of tangy orange and rich syrup creates an unforgettable dessert that’s bright and comforting.
Ingredients
check them off as you prepareHow to Make It
- 1
Take 400g (1 lb) phyllo pastry sheets out of the package. Lightly tear or shred them into irregular pieces (about 2-3 cm / 1 inch). Spread the shredded phyllo in a single layer on a large baking sheet and let it air dry for at least 30-60 minutes, or until brittle. This helps absorb the liquid better.
- 2
In a large bowl, whisk together 4 large eggs and 200g (1 cup) granulated sugar until pale and fluffy. Gradually whisk in 200g (0.75 cup) Greek yogurt, 150 ml (0.6 cup) olive oil, the zest of 2 large oranges, 1 teaspoon vanilla extract, and 1 tablespoon baking powder until well combined.
- 3
Gently fold the dried shredded phyllo into the wet batter until just combined. Don't overmix. Pour the mixture into a greased 23x33 cm (9x13 inch) baking dish. Bake in a preheated oven at 170°C (340°F) for 45-55 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- 4
While the cake bakes, prepare the syrup: In a small saucepan, combine 300ml (1.25 cup) water, 300g (1.5 cups) granulated sugar, the zest of 1 orange, and 1 cinnamon stick. Bring to a boil, then reduce heat and simmer for 8-10 minutes until slightly thickened. Remove from heat and let cool completely. A cold syrup on a hot cake is crucial for optimal absorption.
- 5
As soon as the cake comes out of the oven, immediately and slowly pour the *cold* syrup evenly over the hot cake. You will hear a satisfying sizzle as the cake absorbs the syrup.
- 6
Allow the cake to cool completely at room temperature, ideally for at least 2-3 hours, or even overnight, before cutting and serving. This resting period is essential for the syrup to fully permeate the cake and for the flavors to develop. Garnish with additional orange zest or candied orange peel if desired.
Frequently Asked Questions
Why does the phyllo need to be air-dried?+
Air-drying the phyllo makes it brittle and allows it to absorb the liquid batter and syrup much more effectively, resulting in a wonderfully moist, custardy texture without becoming soggy.
Can I use regular yogurt instead of Greek yogurt?+
Greek yogurt is preferred for its thickness and tang, which contributes to the cake's texture and flavor. If using regular yogurt, strain it through cheesecloth for a few hours to thicken it.
My cake is soggy after adding the syrup. What happened?+
This often occurs if both the cake and the syrup were hot (or both cold) when combined. The rule is hot cake, cold syrup (or vice versa) for optimal absorption without sogginess.
How long does Portokalopita last?+
Stored in an airtight container at room temperature, Portokalopita will stay fresh for 3-4 days. It can also be refrigerated for up to a week, though it's best enjoyed at room temperature.
Mundo Match
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