Portokalopita (Πορτοκαλόπιτα)

• Prep time: 20 mins

• Cook time: 45 mins

• Total time: 1 hr 5 mins

• Servings: 12 slices

• Country of origin: Greece

• Description: A moist orange cake made with dried, shredded phyllo pastry instead of flour, soaked in citrus syrup.

• Presentation: Slice into squares and serve cold alongside a scoop of vanilla ice cream.

• Ingredients:

  • 1 lb phyllo dough, dried and shredded into small pieces

  • 1 cup Greek yogurt

  • 1 cup vegetable oil

  • 1 cup sugar

  • 4 large eggs

  • Zest of 2 oranges

  • 1 tbsp baking powder

  • 1 tsp vanilla extract

  • 1 1/2 cups orange juice, 1 cup sugar, 1 cinnamon stick (for syrup)

• Step-by-step directions:

  • Dry phyllo sheets out at room temperature or in a warm oven, then crush into small flakes.

  • Whisk sugar and eggs until light, then beat in yogurt, oil, orange zest, vanilla, and baking powder.

  • Fold shredded phyllo pieces into batter gradually to avoid clumping.

  • Pour into a buttered 9x13-inch baking dish.

  • Bake at 350°F (175°C) for 40-45 minutes until golden brown and firm.

  • Simmer orange juice, sugar, and cinnamon stick for 10 minutes to form syrup; let cool.

  • Pour cooled syrup over hot cake straight out of the oven.

• Optional variations: Replace orange zest and juice with lemon or lime for a tangy citrus cake.

• Cooking tips: Ensure phyllo is thoroughly dry and shredded fine so it absorbs batter evenly.

• Nutrition facts:

  • Calories: 340 kcal

  • Fat: 16g

  • Carbohydrates: 45g

  • Protein: 5g