Greek Orange Phyllo Cake (Printer-friendly)
Crispy phyllo layers meet creamy yogurt and vibrant orange zest in this traditional Greek sweet, drenched in aromatic cinnamon-orange syrup.
# What You’ll Need:
→ For the Pie
01 - 1 lb phyllo sheets, thawed
02 - 4 large eggs
03 - 1 cup full-fat Greek yogurt
04 - 1 cup granulated sugar
05 - ½ cup light olive oil or sunflower oil
06 - 2 tsp vanilla extract
07 - Zest of 2 large oranges
08 - 2 tsp baking powder
→ For the Syrup
09 - 1 cup water
10 - 1 cup granulated sugar
11 - ¾ cup plus 2 tbsp fresh orange juice
12 - 1 cinnamon stick
13 - Zest of 1 orange
# How-To Guide:
01 - Preheat the oven to 350°F. Lightly grease a 9x13 inch baking dish.
02 - Remove phyllo sheets from packaging and let them dry out for 1 hour, then crumple them into rough pieces.
03 - In a large bowl, whisk together eggs and sugar until pale and thick. Add yogurt, oil, vanilla, orange zest, and baking powder; mix well.
04 - Gradually fold in the crumpled phyllo pieces, ensuring they are evenly coated with the batter.
05 - Pour the mixture into the prepared baking dish and smooth the top.
06 - Bake for 40 to 45 minutes, or until the pie is golden and a skewer comes out clean.
07 - Combine water, sugar, orange juice, cinnamon stick, and orange zest in a saucepan. Bring to a boil, then simmer for 8 minutes. Remove cinnamon and zest; let syrup cool.
08 - When the pie is done, remove from oven. While still hot, slowly pour the cooled syrup evenly over the pie. Let it soak for at least 2 hours before serving.
# Expert Advice:
01 -
- The way crispy phyllo transforms into something custard-like when soaked in orange syrup is pure magic
- It hits that perfect balance between tangy and sweet that keeps you coming back for another square
02 -
- The temperature difference between hot pie and cold syrup is what creates that signature custard-like texture in the phyllo layers
- Cutting the pie before pouring the syrup helps it absorb more evenly throughout instead of pooling in one spot
03 -
- Don't rush the phyllo drying step. Those crisp, separate pieces are what make this dessert so uniquely textural
- If your syrup starts to crystallize, add a tablespoon of water and gently reheat until smooth again