Greek · Main · Medium
Portokalopita
Shredded phyllo soaked in orange syrup over a custardy yogurt base. Bright, syrupy, and unlike any cake you have had.
The whole recipe in 60 seconds
Portokalopita, in 5 ideas
- Dry the shredded phyllo completely, even toast it, so it drinks up the custard.
- The syrup goes on hot cake, and it should be cool.
- Fresh orange juice beats bottled by a mile.
- Serve it cold, the texture sets beautifully.
- Greek yogurt gives the richest result.
What you need
Ingredients
- 200g phyllo, shredded and dried
- 400g Greek yogurt
- 3 eggs
- 150g sugar
- 100ml sunflower oil
- Zest of 2 oranges
- 200ml fresh orange juice
- 150g sugar (for syrup)
- 100ml water
- 1 cinnamon stick
How to make it
Directions
- Shred the phyllo, spread on trays and dry in a low oven until crisp.
- Whisk yogurt, eggs, 150g sugar, oil, orange zest and juice into a batter, then fold in the phyllo.
- Pour into a buttered dish and bake at 170C (340F) for 35 to 40 minutes until golden and set.
- Meanwhile simmer 150g sugar, water and cinnamon into a syrup and cool.
- Pour the cool syrup over the hot cake and rest 1 hour before serving cold.
Money saver. Phyllo scraps and torn sheets are perfect here, buy the discounted damaged packs.