Portokalopita

Portokalopita (Greek: πορτοκαλόπιτα) is a Greek orange phyllo cake, beloved for its moist, syrup-soaked texture and bright citrus flavor. The name comes from “portokali” (orange) and “pita” (pie or cake), though it’s more like a baked orange custard layered with shredded phyllo. It is also served in Cyprus too as well as Greece.

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What Is Portokalopita?

🔹 Category: Syrupy Greek desserts (glyka tou koutaliou)

🔹 Texture: Soft, custardy interior with a slightly crisp top

🔹 Flavors: Sweet, zesty orange balanced with yogurt or semolina

🔹 Key Feature: Uses torn or crumbled phyllo sheets, not neatly layered like baklava

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Typical Ingredients:

• Phyllo pastry, dried and crumbled

• Greek yogurt (adds richness and tang)

• Oranges: zest and juice

• Eggs and sugar

• Baking powder or semolina (for structure)

• Sunflower or olive oil

• Cinnamon or vanilla (optional)

 Syrup:

• Sugar, water, orange peel, and sometimes a cinnamon stick or a dash of liqueur (like Grand Marnier)

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 How It’s Made:

1. Phyllo is dried (left out or lightly toasted) and then crumbled by hand.

2. A custard mixture of yogurt, eggs, oil, sugar, and orange zest is made.

3. Crumbled phyllo is folded into the custard.

4. The mixture is poured into a baking dish and baked until golden.

5. A hot orange syrup is poured over the cooled cake.

6. The cake soaks up the syrup, becoming incredibly moist and flavorful.

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 Texture & Serving

• Moist and dense, but not heavy — almost like a citrus bread pudding crossed with cake

• Served cold or room temperature, cut into squares

• Often garnished with orange slices, whipped cream, or chocolate drizzle

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 Variations

• Chocolate Portokalopita: Add cocoa to the batter or chocolate chips

• Lighter versions: Use less oil or substitute honey in syrup

• With liqueur: Add orange liqueur or ouzo to the syrup

Portokalopita (Greek Orange Phyllo Cake) for Two

Total time: ~1 hour (15 min prep + 35 min baking + 10 min syrup soak)

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Equipment Needed:

• Medium mixing bowl

• Whisk or spoon

• Measuring cups & spoons

• Baking dish (~6-inch square or small loaf pan)

• Grater (for orange zest)

• Saucepan (for syrup)

• Oven preheated to 180°C (350°F)

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Ingredients

For the Cake:

• 1 cup crumbled dried phyllo (about 3 sheets, dried and torn into small pieces)

• 1 large egg

• ½ cup Greek yogurt (full-fat or 2%)

• ⅓ cup sugar

• 2 tbsp olive oil or neutral oil

• Zest of 1 medium orange

• 2 tbsp fresh orange juice

• 2 tbsp semolina (or all-purpose flour)

• ½ tsp baking powder

• ½ tsp vanilla extract (optional)

For the Syrup:

• ⅓ cup water

• ⅓ cup sugar

• 2 tbsp fresh orange juice

• Peel of ½ orange (large strips)

• ¼ tsp cinnamon (optional)

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Preparation

1. Prepare the phyllo: Tear phyllo sheets into small pieces and leave them out for a few hours or lightly toast in a low oven until dry and crisp.

2. Make the cake batter:

   • In a bowl, whisk the egg, sugar, yogurt, oil, orange zest, orange juice, and vanilla.

   • Stir in the semolina and baking powder.

   • Fold in the dried phyllo pieces until well combined.

3. Bake:

   • Pour batter into a greased small baking dish.

   • Bake at 180°C (350°F) for about 30-35 minutes or until golden and set.

4. Make the syrup:

   • While cake bakes, combine water, sugar, orange peel, orange juice, and cinnamon in a saucepan.

   • Bring to a boil, then simmer for 5-7 minutes until slightly thickened. Remove from heat and discard the peel.

5. Soak the cake:

   • Remove cake from oven and immediately pour warm syrup over it evenly.

   • Let the cake soak and cool for at least 10 minutes.

6. Serve:

   • Cut into squares and enjoy warm or at room temperature.

   • Optional: garnish with orange zest, powdered sugar, or a dollop of whipped cream.

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 Nutritional Info (Approximate per serving):