Portokalopita: A Sweet Slice of Greece
When it comes to Greek desserts, there's no shortage of rich, flavourful treats that offer a taste of Greece. One lesser-known yet incredibly delicious gem is portokalopita—a fragrant orange fillo pastry cake drenched in sweet syrup that captures the essence of Greece in every bite.

What is Portokalopita?
Portokalopita is an orange-flavoured dessert made using fillo pastry (the same thin, crisp pastry used in dishes like baklava) combined with a luscious custard made from Greek yogurt, eggs, extra virgin olive oil, orange zest, vanilla, and baking powder. The filo pastry, which acts as the "flour" component in the recipe, is first layered and then soaked in a sweet, aromatic syrup made of orange juice and cinnamon. The result is a dessert that has a crispy top layer, a soft and syrupy interior, and a wonderfully fragrant finish.
Serving and Enjoying
Portokalopita can be served warm or at room temperature, though it’s often best enjoyed after it’s had some time to absorb the syrup and settle. It’s perfect with a cup of coffee, making it a popular choice for after-dinner dessert or treat with a side of fresh fruit or scoop of vanilla ice-cream (my favourite way)!
The texture of the cake is a beautiful contrast of crispy edges and a moist, syrup-soaked interior that melts in your mouth. The orange flavour is bold but not overwhelming, and the filo offers a unique texture that keeps the dessert from feeling too heavy.

Why You’ll Love Portokalopita
Aside from its irresistible taste, portokalopita is a crowd-pleaser. Whether you're hosting a dinner party, looking for a unique addition to a holiday feast, or simply craving something different from your usual cake, portokalopita offers a refreshing change. It's easy to make, requires minimal ingredients, and always delivers a wow-factor when you serve it.
In addition, its citrus kick makes it an ideal dessert for warm weather, as it’s both refreshing and satisfying.
PORTOKALOPITA | Greek Orange Fillo Pastry Cake
Mary PolitisIngredients
For the syrup
- 250 ml water
- 250 ml orange juice
- 250 g caster sugar
- 1 cinnamon stick
- 4-5 cloves
For the custard
- 320 g Greek yogurt
- 125 ml extra virgin olive oil you can use a neutral oil if you wish
- 5 eggs
- 1 tsp vanilla bean paste or extract
- zest of 1 orange
- 80 g caster sugar
- 1 tsp baking powder
375 g Fillo Pastry, approximately 20 sheets
Instructions
- Ensure you've read the notes below.
- In a small pot, combine water, orange juice, sugar, cinnamon, and cloves and turn the heat to medium-high. Cook for approximately 20-25 minutes, then allow to cool.
- Preheat the oven to 170 degrees Celsius, fan-forced. In a large bowl, combine the Greek yogurt, olive oil, eggs, orange zest, caster sugar, and baking powder. Whisk until very well combined, then set aside.
- To prepare the tray, grab a single sheet of fillo pastry and crinkle the sheets. Sit approximately 10 crinkled sheets of Fillo into a 20 x 30cm tray (not too tightly) and evenly pour half the custard mixture on top. Ensure the custard gets through the creases of the pastry. Add another layer of 10 crinkled fillo pastry sheets on top and pour over the remaining custard. Use a fork to ensure the custard is distributed throughout the fillo to avoid any dry fillo spots as it bakes.
- Baked for approximately 40 minutes or until deep in golden colour. Use a skewer to poke holes all over the Portokalopita quickly, then pour over the cooled orange syrup. Allow to soak for an hour or so, and enjoy at room temperature with a scoop of vanilla ice cream.
Looked at a few recipes on this cake but this one cought my eye every time 👌
ah, thank you so much!!
What temperature do you bake it at?
170 degrees celsius, fan forced 🙂