Classic Greek Orange Phyllo Cake with Citrus Syrup

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A beloved Greek bakery classic, this orange-scented phyllo cake combines shredded filo with a yogurt batter scented with fresh orange juice and zest, then gets drenched in a fragrant citrus syrup. Each slice is soft, custardy, and soaked through with sweet orange flavor. It's the kind of comforting, sunshine-bright dessert that pairs beautifully with afternoon coffee.

Nutrition Facts

Per serving (estimated)

• 365 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 54 gCarbs
• 1 gFiber
• 32 gSugar
• 6 gProtein
• 210 mgSodium
• 140 mgPotassium
• 65 mgCalcium
• 1.5 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the cake

• 1 package (16 oz / 450 g) phyllo dough, thawed
• 1/2 cup neutral oil (sunflower or light olive), plus more for brushing
• 3 large eggs, room temperature
• 1 cup (200 g) granulated sugar
• 1 cup (240 g) plain full-fat Greek yogurt
• 1/2 cup (120 ml) freshly squeezed orange juice
• Zest of 2 large oranges (about 2 tablespoons)
• 1 teaspoon baking powder
• 1 teaspoon pure vanilla extract

For the orange syrup

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) freshly squeezed orange juice
• 1 strip lemon peel
• 1 small cinnamon stick
• 2 whole cloves
• 1 tablespoon honey

Directions

1. Make the syrup first so it can cool: combine sugar, water, orange juice, lemon peel, cinnamon stick, and cloves in a small saucepan. Bring to a gentle boil, stirring until the sugar dissolves, then simmer for 6–8 minutes until slightly thickened. Stir in the honey, remove from heat, and let it cool completely; discard the spices and peel before using.
2. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with oil. Unroll the phyllo and, working with a few sheets at a time, scrunch or coarsely shred them by hand into rough 2-inch pieces over a large bowl. Loosen the shreds with your fingers so they aren't clumped.
3. In a separate large bowl, whisk the eggs and sugar until pale and slightly thickened, about 1 minute. Whisk in the yogurt, oil, orange juice, orange zest, baking powder, and vanilla until smooth.
4. Pour the wet mixture over the shredded phyllo and gently fold with a spatula until every strand is coated. Let the mixture rest for 10 minutes so the phyllo absorbs the batter and softens.
5. Transfer the phyllo mixture to the prepared baking dish, spreading it evenly and pressing gently to flatten the top. Drizzle or brush with about 1 tablespoon of oil across the surface.
6. Bake on the middle rack for 45–55 minutes, until the top is deep golden brown and crisp at the edges and a knife inserted in the center comes out clean.
7. As soon as the cake comes out of the oven, slowly and evenly pour the cooled orange syrup over the hot surface, allowing it to absorb gradually. Reserve about 3 tablespoons of syrup to drizzle over each portion just before serving.
8. Let the cake rest at room temperature for at least 2 hours (or overnight in the refrigerator) so the syrup fully soaks in and the texture becomes uniformly moist. Cut into squares and serve slightly cool or at room temperature.

Cook’s Notes

• For an extra-custardy interior, cover the cake loosely with foil after 30 minutes of baking so the top doesn't over-brown while the center sets.
• Always pour cooled syrup over a hot cake (or hot syrup over a cold cake) so the phyllo absorbs without turning gummy or shrinking.
• Tear phyllo over a sheet of parchment to catch the tiny flakes, then lift the parchment and slide everything into the bowl.
• Add a splash of ouzo or brandy to the syrup for a more traditional Greek flavor and to keep the cake moist longer.
• Leftovers keep covered at room temperature for 1 day, or refrigerated up to 4 days; the flavor actually deepens on day two.

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