Greek Orange Phyllo Cake (Printable)

Crispy phyllo layers infused with orange zest and soaked in sweet citrus syrup for authentic Greek dessert perfection.

# What You'll Need:

→ For the Pie

01 - 1 lb phyllo sheets, thawed
02 - 4 large eggs
03 - 1 cup Greek yogurt, full-fat
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 Make It:

01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
02 - Remove phyllo sheets from packaging and let them dry out for 1 hour, then 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 in crumpled phyllo pieces, ensuring they are evenly coated with the batter.
05 - Pour mixture into prepared baking dish and smooth the top.
06 - Bake for 40-45 minutes, or until golden and a skewer comes out clean.
07 - Combine water, sugar, orange juice, cinnamon stick, and orange zest in saucepan. Bring to boil, then simmer for 8 minutes. Remove cinnamon and zest; let syrup cool.
08 - When pie is done, remove from oven. While still hot, slowly pour cooled syrup evenly over pie. Let soak for at least 2 hours before serving.

# Expert Suggestions:

01 -
  • The contrast between crispy, syrup-soaked layers and tender orange-scented crumbles creates a texture unlike any other dessert youve tasted
  • Using stale or dried phyllo means you can transform those forgotten packages in the back of your freezer into something extraordinary
  • Its one of those desserts that actually improves after sitting, making it perfect for preparing ahead of time for gatherings
02 -
  • The syrup must be completely cooled before pouring over the hot pie, or the phyllo will become soggy instead of staying crisp-tender
  • Letting the finished pie rest for at least 2 hours, though overnight is even better, allows the syrup to distribute evenly throughout every layer
03 -
  • If your phyllo sheets are fresh and pliable rather than slightly dried, they will not crumple properly and will create a dense, gummy texture instead of the desired light, crispy layers
  • Work quickly when assembling once the phyllo meets the wet mixture, as prolonged exposure can make the dough tough before it even hits the oven

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