Portokalopita (Greek Orange Phyllo Cake)

Recipe View Prepare the Syrup: In a medium saucepan, combine 2 cups of sugar, water, and cinnamon. Squeeze the juice from the halved orange into the mixture, then add the orange halves to the pan. Bring to a boil over medium-high heat and cook vigorously for 8 minutes. Remove from heat and let cool completely. (Prep time: 15 minutes, Cook time: 8 minutes, Cool time: 30 minutes)

Recipe View Preheat and Prep: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with olive oil. (Prep time: 5 minutes)

Recipe View Shred the Phyllo: Remove the phyllo sheets from the package. Roughly tear each sheet into shreds and spread them evenly in the prepared baking pan. Allow the shredded phyllo to dry out slightly while you prepare the remaining ingredients. (Prep time: 10 minutes)

Recipe View Orange Prep: Cut 1 orange in half and slice one half into very thin half-moons for garnish. Zest and juice the remaining 2 1/2 oranges. (Prep time: 10 minutes)

Recipe View Blend the Batter: In a blender or food processor, combine the orange juice, orange zest, eggs, Greek yogurt, olive oil, 1/2 cup sugar, and baking powder. Blend on high speed until the mixture is frothy and well combined, about 2 minutes. (Prep time: 5 minutes, Blend time: 2 minutes)

Recipe View Assemble and Garnish: Pour the orange-egg mixture evenly over the shredded phyllo in the baking pan. Gently stir to ensure all the phyllo is coated. Arrange the orange slices on top of the cake for garnish. (Prep time: 5 minutes)

Recipe View Bake: Bake in the preheated oven until the top is golden brown and the filling is set, about 45 minutes. (Bake time: 45 minutes)

Recipe View Syrup and Soak: Remove the cake from the oven and immediately pour the cooled syrup evenly over the hot cake. Let the cake sit for at least 1 hour, or until most of the syrup has been absorbed. (Soak time: 60+ minutes)

Recipe View Serve: Slice the Portokalopita into squares and serve. Enjoy!