Greek orange phyllo yogurt cake (Printable)

Crispy phyllo meets creamy yogurt and aromatic orange syrup in this beloved Greek dessert

# 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 Make:

01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish with oil or butter.
02 - Remove phyllo from packaging and let sheets dry uncovered for 1 hour. Crumple dried sheets into rough, irregular pieces.
03 - Whisk eggs and sugar in a large bowl until pale and thick, about 3 minutes. Add yogurt, oil, vanilla, orange zest, and baking powder. Mix until fully combined.
04 - Gradually fold crumpled phyllo pieces into the batter, ensuring all pieces are evenly coated.
05 - Spread mixture into the prepared baking dish and smooth the surface. Bake 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean.
06 - While pie bakes, combine water, sugar, orange juice, cinnamon stick, and orange zest in a saucepan. Bring to a boil, then reduce heat and simmer 8 minutes until slightly thickened. Remove cinnamon and zest. Allow syrup to cool completely.
07 - Remove baked pie from oven. Slowly pour cooled syrup evenly over the hot pie. Allow to cool completely and let soak at least 2 hours before serving.

# Expert Tips:

01 -
  • The contrast between crispy, caramelized phyllo edges and soft, syrup-soaked centers creates this incredible texture that keeps you coming back for just one more square
  • Its one of those desserts that actually tastes better the next day, making it perfect for making ahead when youre hosting
  • The fresh orange aroma fills your entire house while it bakes, which might be the best part of the whole experience
02 -
  • The syrup must be completely cool before pouring over the hot pie. If you pour hot syrup on hot pie, the phyllo will get soggy instead of staying crispy on top while soaking underneath
  • Letting the phyllo dry out is not optional. Moist phyllo will turn into a gummy mess instead of creating those gorgeous crispy, syrup-soaked layers that make this dessert so special
  • This cake genuinely gets better after sitting for several hours or even overnight. The flavors deepen and the texture becomes more custardy in the best possible way
03 -
  • Add a tablespoon of orange liqueur like Grand Marnier or Cointreau to your syrup for an extra layer of sophistication that adults will absolutely love
  • If your phyllo sheets are different sizes than your pan, simply overlap them slightly when laying them out to dry
  • The pie should jiggle slightly in the very center when it comes out of the oven, but it will continue to set as it cools and absorbs the syrup

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