Greek Orange Phyllo Cake (Printable)

Crispy phyllo meets vibrant orange syrup in this beloved Greek dessert, offering layers of citrusy sweetness and creamy texture.

# What goes in:

→ 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.
02 - Remove phyllo sheets from packaging and let dry for 1 hour. Crumple into rough pieces.
03 - Whisk eggs and sugar until pale and thick. Add yogurt, oil, vanilla, orange zest, and baking powder. Mix well.
04 - Gradually fold crumpled phyllo pieces into batter, ensuring even coating.
05 - Pour mixture into prepared baking dish and smooth top. Bake for 40-45 minutes until golden and a skewer comes out clean.
06 - Combine water, sugar, orange juice, cinnamon stick, and orange zest in saucepan. Bring to boil, then simmer 8 minutes. Remove cinnamon and zest. Let syrup cool.
07 - Remove pie from oven. While hot, slowly pour cooled syrup evenly over pie. Let soak at least 2 hours before serving.

# Expert Advice:

01 -
  • The contrast between crispy phyllo shreds and syrup soaked pockets creates texture unlike any other dessert
  • Three whole oranges worth of zest and juice makes every bite burst with bright citrus flavor that feels like sunshine
  • Its one of those rare desserts that actually tastes better the next day as the syrup continues working its magic
02 -
  • The syrup must be completely cool before pouring over the hot pie otherwise it will make the phyllo soggy instead of creating that perfect syrup soaked texture
  • Letting the phyllo dry out is not optional it is what creates the signature crispy shreds that set this dessert apart from other Greek sweets
03 -
  • Crumble the phyllo into varying sizes from large shreds to tiny bits for the most interesting texture throughout
  • Pour the syrup very slowly in circles starting from the edges and working inward so every corner gets evenly soaked

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