Portokalopita (Greek Orange Phyllo Cake)


Portokalopita is a deliciously different cake, and a must-try for anyone who is afraid of phyllo. Why? Because here the phyllo is shredded to bits—the messier the better! The gorgeous orange and cinnamon syrup ensures this cake stays beautifully moist.

Prep Time:
25 mins
Cook Time:
1 hrs
Additional Time:
1 hrs
Total Time:
2 hrs 25 mins
12 servings



  • 2 cups white sugar

  • 1 ½ cups water

  • 1 teaspoon ground cinnamon

  • 1 orange, halved


  • 1 (16 ounce) package phyllo dough

  • 3 oranges

  • 5 eggs

  • 1 (7 ounce) container Greek yogurt

  • ¾ cup olive oil

  • ½ cup white sugar

  • 1 tablespoon baking powder


  1. 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.

  2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.

  3. 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.

  4. 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 orange and egg 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.

  5. 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

Cook's Notes:

Ensure that you get the wet yogurt wet mixture evenly distributed throughout the 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, ensure you pour cool syrup over the hot cake (not hot syrup over hot cake). You can use a ladle to slowly pour it over, letting 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
Vitamin C 24mg 118%
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.

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