Portokalopita – Greek Orange Phyllo Cake

Enjoy it at room temperature or chilled, and for an extra treat, serve it with a scoop of vanilla ice cream.

By Alexandra's Home

@home.alexandras

September 01, 2026

By Alexandra's Home

Ingredients

For the Phyllo & Cake:
1

package (450 g / 1 lb) phyllo dough
1

cup (200 g) sugar
1

cup (240 g) extra virgin olive oil
4

eggs
1 1/4

cups (360 g) Greek yogurt
1

tbsp baking powder
Extra virgin olive oil, for greasing the pan
A little all-purpose flour, for dusting the pan
For the Orange Syrup:
1 1/2

cups (360 g) freshly squeezed orange juice, approximately 4 oranges
1 1/2

cups (360 g) water
2 1/2

cups (500 g) sugar
1

orange, sliced
2

cinnamon sticks
For Serving:
Vanilla ice cream, optional

Instructions

TOTAL TIME

2 hours

8-10 servings

Portokalopita is a traditional Greek dessert filled with the wonderful aromas of fresh orange and cinnamon. Made with dried phyllo folded into a rich orange and yogurt batter, then soaked in a fragrant homemade syrup, it becomes incredibly moist, juicy, and full of citrus flavor. Enjoy it at room temperature or chilled, and for an extra treat, serve it with a scoop of vanilla ice cream.

Four oranges and a metal zester with a wooden handle rest on a wooden cutting board. A glass of amber liquid with GRATS printed on it stands nearby.

Woman with curly hair in a rust tank top grates an orange in a modern kitchen with glass jars and cups on shelves behind her. Two more oranges and a glass with GRATSI text are on the counter.

STEP 1

Prepare the Phyllo

Preheat the oven to 300°F (150°C).
Slice the phyllo dough into strips. Gently separate the strips with your hands and toss them loosely and fluffily into a baking pan, making sure they are not packed together. Bake for 10 minutes, then gently turn and toss the phyllo so that it dries evenly. Return it to the oven and bake for another 7 minutes.

Remove from the oven and set aside to cool. Once cooled, gently crush the dried phyllo with your hands into smaller pieces, being careful not to crumble it too finely. If you notice that some pieces are still soft rather than dry and crisp, return those pieces to the oven separately and bake for a few more minutes until completely crisp.

Sliced dough roll on a wooden cutting board, with a glass containing a light brown drink in the background.

A close-up of a large pile of uncooked, flat, and wide pasta noodles spread out evenly on a baking sheet.

A bowl filled with small, irregularly cut, golden and light brown crispy pieces of baked phyllo dough.

STEP 2

Prepare the Oranges

Finely grate the zest from 4 oranges and set aside. Squeeze the oranges to get 1½ cups (360 g) of fresh orange juice. Prepare the Orange Syrup Cut 1 orange into slices. In a saucepan, combine the water, orange juice, sugar, orange slices, and cinnamon sticks.
Bring to a boil and cook for a total of 10 minutes. As the syrup boils, skim off any foam that rises to the surface using a fine-mesh strainer. Remove the syrup from the heat and set aside to cool completely.

A wooden tray with a bowl of sliced oranges, a bowl of white sugar, a glass of orange juice, two cinnamon sticks, and a glass pitcher.

A white pot filled with orange liquid, orange slices, and two cinnamon sticks floating on top.

A white bowl filled with amber-colored liquid sits on a wooden tray. In the background, there is a small glass with similar liquid and the word GRATSI written on it.

STEP 3

Prepare the Cake Mixture

Preheat the oven to 340°F (170°C). In a large bowl, combine the sugar and extra virgin olive oil and mix well. Add the eggs and whisk until combined. Add the Greek yogurt, baking powder, and orange zest, and mix again until smooth.
Add the dried phyllo to the mixture and gently fold until all the pieces are evenly coated with the batter.

Three brown eggs, a bowl of granulated sugar, a dish of orange zest, a bowl of whipped cream cheese, a spoonful of flour, and a small cup of dark liquid are arranged on a wooden surface.

A metal whisk rests in a bowl of pale yellow batter with a mound of white flour or powdered sugar on top, ready to be mixed in.

Close-up of a creamy, yellow-orange mixture with finely chopped pieces, possibly food like a cheesy casserole or a coleslaw in a bowl. The texture appears moist and chunky.

STEP 4

Prepare the Pan

Grease an approximately 9 × 12-inch (22 × 30 cm) baking pan with extra virgin olive oil. Lightly dust it with flour, shaking the pan to coat it evenly, then discard any excess flour.
Pour the mixture into the prepared pan and spread it evenly.
Bake for approximately 30 minutes, or until the portokalopita is beautifully golden and cooked through.
As soon as you remove the hot portokalopita from the oven, slowly pour the completely cooled orange syrup evenly over the entire surface.
Set aside for approximately 15 minutes, allowing the portokalopita to absorb the syrup and cool slightly before slicing.

A rectangular metal baking pan with a light dusting of flour on its surface, likely prepared for baking. The edges and corners of the pan are visible, and the flour is unevenly spread.

A glass baking dish filled with an uncooked, yellowish, crunchy cereal mixture spread evenly to the edges, likely prepared for baking cereal treats or bars.

A golden-brown, baked casserole with a shiny, slightly caramelized top layer in a rectangular glass dish.

STEP 5

Serve
Serve the portokalopita on its own or with a scoop of vanilla ice cream on the side.

It can be enjoyed at room temperature or refrigerated and served cold. The longer it rests, the more beautifully the orange syrup soaks into the phyllo, making every bite wonderfully moist and fragrant.

Wine Pairing: Serve your portokalopita alongside a chilled glass of Gratsi Rosé Wine. Its fresh, fruity character pairs beautifully with the bright citrus notes of the orange and the warm aroma of cinnamon, making it a lovely way to finish a Greek-inspired meal.