Greek Orange Phyllo Cake (Printable Version)

Crispy phyllo meets creamy yogurt and vibrant orange in this syrup-soaked Greek classic, offering delightful citrus sweetness in every golden bite.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish with oil or butter.
02 - Remove phyllo sheets from packaging and let them dry out at room temperature for 1 hour. Crumple the dried sheets into rough, irregular pieces by hand.
03 - In a large mixing bowl, whisk together eggs and granulated sugar until pale and thickened, about 3-4 minutes. Add Greek yogurt, oil, vanilla extract, orange zest, and baking powder. Whisk until smooth and well combined.
04 - Gradually fold the crumpled phyllo pieces into the batter, using a gentle motion to ensure all phyllo is evenly coated without breaking it down too much.
05 - Pour the phyllo mixture into the prepared baking dish. Spread evenly and smooth the top. Bake for 40-45 minutes until golden brown and a wooden skewer inserted in the center comes out clean.
06 - While pie bakes, combine water, sugar, orange juice, cinnamon stick, and orange zest in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer for 8 minutes. Remove from heat and discard cinnamon stick and zest. Allow syrup to cool completely.
07 - Remove baked pie from oven. While still hot, slowly pour the cooled syrup evenly over the entire surface. Allow to cool completely, then let soak at room temperature for at least 2 hours before serving.

# Expert Tips:

01 -
  • The contrast between crisp phyllo shards and creamy custard like layers creates texture you wont find in any other dessert
  • Unlike baklava, this feels lighter and more like eating a cloud that happens to be drenched in bright orange syrup
02 -
  • The syrup must be completely cool before pouring over the hot pie or the phyllo will turn soggy instead of staying crisp
  • Cutting the pie before it finishes soaking will cause the syrup to pool unevenly, so patience pays off here
03 -
  • Zest your oranges before juicing them to make life easier
  • If you only have thin phyllo, use about 6 extra sheets to compensate

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