Greek Orange Phyllo Cake (Printable version)
Crispy phyllo layers meet fragrant orange syrup in this beloved Greek dessert, featuring creamy yogurt and bright citrus flavors.
# 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 + 2 tbsp fresh orange juice
12 - 1 cinnamon stick
13 - Zest of 1 orange
# How to Make It:
01 - Preheat the oven to 350°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
02 - Remove phyllo sheets from packaging and let them air-dry for 1 hour to become slightly crisp. Crumple the dried sheets into rough, loose pieces by hand.
03 - In a large bowl, whisk together eggs and sugar until pale and thickened, about 3 minutes. Add yogurt, oil, vanilla extract, orange zest, and baking powder. Whisk until smooth and fully combined.
04 - Gradually fold the crumpled phyllo pieces into the batter, gently mixing until all pieces are evenly coated. Be careful not to overmix and tear the phyllo further.
05 - Pour the mixture into the prepared baking dish and spread evenly. Bake for 40-45 minutes until golden brown on top and a skewer inserted in the center comes out clean.
06 - While the pie bakes, combine water, sugar, orange juice, cinnamon stick, and orange zest in a saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 8 minutes until slightly thickened. Remove cinnamon stick and orange zest; allow syrup to cool completely.
07 - Remove the baked pie from the oven. While still hot, slowly pour the cooled syrup evenly over the entire surface. Let the pie absorb the syrup for at least 2 hours before serving.
# Expert Suggestions:
01 -
- The contrast between shatteringly crisp phyllo edges and tender syrup soaked centers is absolutely addictive
- Fresh orange zest makes every bite taste like sunshine captured in dessert form
02 -
- The syrup must be completely cool before pouring over the hot pie or the texture will turn mushy instead of maintaining those perfect crisp tender layers
- Letting the phyllo dry out slightly before crumbling is what creates those irresistible crispy edges that contrast with the soaked centers
03 -
- Pour the syrup in three separate batches waiting about 5 minutes between each pour to ensure even absorption
- If the phyllo seems too dry after air drying give it another 15 minutes before crumbling