Greek Orange Phyllo Cake (Printable View)

Crispy phyllo layers meet creamy yogurt and vibrant orange zest, all drenched in sweet citrus syrup for a classic Greek dessert experience.

# 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 Steps:

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 dry out at room temperature for 1 hour until slightly crisp. Crumple the dried sheets into rough, irregular pieces by hand.
03 - In a large bowl, whisk together eggs and sugar until pale and thickened, about 3 minutes. Add Greek 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 phyllo is evenly coated. The mixture will appear loose and somewhat dry.
05 - Pour the phyllo mixture into the prepared baking dish. Spread evenly and lightly press down with a spatula to create a uniform surface.
06 - Bake for 40 to 45 minutes, or until the pie is deep golden brown and a wooden skewer inserted into the center comes out clean.
07 - 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 from heat and discard cinnamon stick and zest. Allow syrup to cool completely.
08 - Remove the baked pie from the oven. While still hot, slowly pour the cooled syrup evenly over the entire surface. The pie will hiss and absorb the syrup. Let cool to room temperature, then refrigerate for at least 2 hours or overnight before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The contrast between crispy syrup-soaked layers and soft custardy center is pure magic
  • It actually tastes better the next day, making it perfect for make ahead entertaining
02 -
  • The syrup must be completely cool before pouring over the hot cake, or the texture will turn gummy
  • Letting the phyllo dry out first prevents the final cake from becoming dense and doughy
03 -
  • Use a microplane or fine grater for the zest to avoid bitter white pith
  • Pour the syrup in three separate batches, waiting a minute between each pour for even absorption

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