Originating from the beautiful region of Greece, Portokalopita is a sweet and citrusy pastry that captures the essence of Greek cuisine.

The star ingredient of this delectable treat is fresh oranges, which infuse every bite with a burst of vibrant flavor.

Combined with layers of phyllo dough, fragrant cinnamon, and a touch of honey,

Portokalopita strikes the perfect balance between sweet and tangy.

What sets Portokalopita apart is its unique texture – a delightful combination of crispy phyllo layers and moist, syrup-soaked filling.

With each forkful, you’ll experience a symphony of tastes and textures that will leave you craving more.But Portokalopita is more than just a dessert – it’s a celebration of Greek culture and hospitality.

Whether enjoyed with a steaming cup of Greek coffee or as a sweet ending to a lavish meal, Portokalopita brings people together and creates memories that last a lifetime.

So why not treat yourself to a taste of Greece with Portokalopita?

Whether you’re a seasoned foodie or just looking to satisfy your sweet tooth, this beloved Greek pastry is sure to delight your senses and leave you dreaming of sunny days by the Aegean Sea.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

4 large eggs

1 cup olive oil

1 cup granulated sugar

2 cups plain Greek yogurt, strained

Zest of 2 oranges

3 tsp baking powder

1  package of phyllo sheets

3 cups freshly squeezed orange juice

2 cups sugar + 1 cinnamon stick + 1 tbsp honey

Directions:

Start with the syrup:
In a medium saucepan, combine the orange juice, honey, sugar, and cinnamon stick. Bring to a gentle boil, then reduce the heat and let it simmer for 10 minutes. Remove from heat and set aside to cool completely.

Prepare the phyllo:
Tear the phyllo sheets into small pieces using your hands, spreading them out to dry for about an hour.

Preheat your oven to 180°C (350°F) and lightly grease a 22×33 cm baking dish with olive oil.

Make the cake batter:
In a large mixing bowl, beat the eggs, sugar, and olive oil with an electric mixer until the mixture is smooth and fluffy. Add the yogurt, orange zest, and baking powder, and mix again until everything is well blended.

Fold in the crushed, dried phyllo pieces using a spatula, making sure they are evenly incorporated. Pour the batter into your prepared pan and spread it out evenly.

Bake for 45 to 55 minutes, or until a knife inserted into the center comes out clean and the top is golden brown.

Finishing touch:
Once the cake is out of the oven and still hot, slowly ladle the cooled syrup over the top, one spoonful at a time. Allow each spoonful to soak in before adding more. Let the cake absorb all the syrup before transferring it to the fridge to chill.

To serve:
Slice and enjoy your portokalopita with a scoop of vanilla ice cream for the perfect finish!

Note about the phyllo:
Use fresh phyllo sheets, not frozen or baked. Before adding them to the batter, tear them into small pieces by hand and let them air dry for at least 1 hour. This step is important—dried phyllo helps the batter stay light and absorb the syrup beautifully. You can spread the pieces out on a clean surface or baking tray to dry faster.