Greek Orange Phyllo Cake (Print Version)

Crispy phyllo meets creamy yogurt and vibrant orange in this syrup-soaked Greek classic.

# 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

# Steps:

01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish with cooking spray or oil.
02 - Remove phyllo sheets from packaging and let them air-dry for 1 hour until slightly crisp. Crumple into rough, irregular pieces by hand.
03 - Whisk eggs and sugar in large bowl until pale and thick, about 3 minutes. Add yogurt, oil, vanilla, orange zest, and baking powder. Mix until fully combined and smooth.
04 - Gradually fold crumpled phyllo pieces into batter, ensuring each piece is evenly coated. The mixture will seem dry but moisture releases during baking.
05 - Pour mixture into prepared baking dish. Spread evenly and smooth surface. Bake 40-45 minutes until golden brown and skewer inserted in center comes out clean.
06 - While pie bakes, combine water, sugar, orange juice, cinnamon stick, and orange zest in saucepan. Bring to boil over high heat, then reduce to medium and simmer 8 minutes until slightly thickened. Remove cinnamon and zest; let syrup cool completely.
07 - Remove pie from oven when done. While still hot, slowly pour cooled syrup evenly over entire surface. Let cool to room temperature, then refrigerate at least 2 hours to allow full absorption before serving.

# Expert Tips:

01 -
  • The contrast between crispy, golden phyllo edges and syrup soaked centers is absolutely addictive
  • It brings that authentic Greek patisserie experience right into your home without needing advanced techniques
  • The orange flavor is bright and natural, never cloying or artificial tasting
02 -
  • The syrup must be completely cool before pouring it over the hot cake, or the texture will be wrong
  • Letting the cake soak for the full 2 hours is crucial for that authentic moist yet structured consistency
  • Using genuine Greek yogurt makes a significant difference in final texture and flavor
03 -
  • Grate the orange zest carefully, avoiding the bitter white pith beneath
  • Do not rush the phyllo drying step or the cake will be dense instead of light
  • Use a pastry brush if any dry phyllo spots remain after mixing

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