Ingredients
Syrup:
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2 cups white sugar
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1 ½ cups water
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1 teaspoon ground cinnamon
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1 orange, halved
Cake:
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1 (16 ounce) package phyllo dough
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3 oranges
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5 eggs
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1 (7 ounce) container Greek yogurt
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¾ cup olive oil
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½ cup white sugar
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1 tablespoon baking powder
Directions
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Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.
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Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.
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Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour the orange, egg, and yogurt mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.
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Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.
![close up view of a slice of Portokalopita (Greek Orange Phyllo Cake) on a white plate]()
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Recipe Tips
In Step 4, make sure the orange, egg, and yogurt mixture is evenly distributed throughout the shredded phyllo sheets; if you don't, you may end up with some doughy spots throughout the cake. To make this easier to avoid, be sure to dry the shredded phyllo sufficiently before adding the wet mixture.
When pouring the syrup over the cake in Step 5, make sure you pour cool syrup (not hot syrup) over the hot cake. Instead of pouring it all at once, you can use a ladle and let it soak in between each addition.
Nutrition Facts (per serving)
| 465 | Calories |
| 20g | Fat |
| 68g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 465 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 4g | 20% |
| Cholesterol 81mg | 27% |
| Sodium 305mg | 13% |
| Total Carbohydrate 68g | 25% |
| Dietary Fiber 2g | 7% |
| Total Sugars 47g | |
| Protein 7g | 13% |
| Vitamin C 24mg | 26% |
| Calcium 83mg | 6% |
| Iron 2mg | 10% |
| Potassium 138mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
