This Greek Citrus Pie Is Actually a Cake—and It’s Shockingly Simple to Make

Portokalopita (Πορτοκαλόπιτα), which translates to “orange pie” in Greek, is a rustic, syrup-soaked dessert that holds a special place in both home kitchens and pastry shops across Greece. Despite the name, it’s technically a cake, made not with flour or traditional batter but with dried and crumbled phyllo dough. The result is a chewy, pleasantly bouncy, almost custardy cake that’s soaked in a warmly spiced orange syrup, which keeps it irresistibly moist for days.

I love portokalopita for its simplicity and its unique use of dried phyllo, as well as its flavors that highlight the Greek appreciation for seasonal fruit-based desserts. It’s also adorable when topped with little candied oranges, giving it a vintage and inviting presentation. I lived in Athens years ago and still visit once a year. Whenever I am there, I deeply enjoy walking by pastry shops and seeing these pies in display windows, perfectly portioned and adorned with candied citrus. I imagine a Greek grandma serving me a slice with a dollop of fresh yogurt and coffee.

Portokalopita’s Unique Use of Phyllo

The name of this dessert comes from portokali (orange) and pita (pie), and like many Greek pies—think spanakopita or tyropita—it relies on phyllo as its base. As ubiquitous as this pie or cake is, I was a bit shocked the first time I baked it. Instead of layering the delicate sheets of dough and baking the pastry until crisp, as is done in most savory and sweet pies, this dessert takes an unconventional approach: The phyllo is dried in the oven, then broken into pieces and folded into a wet mixture that includes yogurt, oil, eggs, sugar, and orange juice—a mixture that gives the cake a flavor that’s reminiscent of an orange creamsicle.

This technique of drying the phyllo before crumbling prevents the dough from clumping and gives the cake a uniquely satisfying bounciness that’s similar in texture to a light bread pudding. I thought, “How could so few ingredients make a cake?” I was in awe when I opened the oven to find the unusual batter had magically transformed into a light, deeply golden cake, which was even better once soaked in a spiced orange syrup.

Why It’s Important to Soak the Cake in Syrup

Portokalopita is part of a category of Greek desserts known as siropiasta (σιροπιαστά γλυκά)—pastries that are soaked in syrup after baking. Much like in baklava or galaktoboureko (a custard and phyllo pie soaked in syrup) and karidopita (walnut cake soaked in syrup), the syrup isn’t just a garnish—it’s an essential component that transforms the structure and flavor of the dessert. In this version, the syrup is steeped with orange peel and optional flavorings, such as orange blossom water or chai tea, which deepen its complexity and bring out the batter’s citrus notes.

Pouring cool syrup over the hot pie just after baking lets the cake absorb the syrup properly. Similarly, pricking the surface of the cake after baking and before pouring the syrup allows the syrup to saturate the cake evenly. Do not reduce the sugar quantity in the syrup—a watery syrup with a lower sugar-to-water ratio will make the pie overly moist and dense. A traditional thick syrup yields the best results.

Simple to Make, Elegant to Serve

Despite its impressive flavor and texture, portokalopita is surprisingly low-stress and fun to make, and a top contender for a make-ahead dessert. Once assembled, it bakes up beautifully and—like many siropiasta—only improves after resting. It’s often even better the next day when the syrup has fully saturated the crumb, and all the flavors have had time to meld.

A few optional decorative touches—candied orange slices on top, a dollop of sour cream or yogurt, or a scoop of vanilla ice cream on the side—can elevate it into a dessert that’s dinner party–ready without requiring any last-minute fuss. Whether you’ve seen it glistening in the windows of an Athenian bakery or are discovering it for the first time, portokalopita is a dessert that surprises at every turn—with its method, texture, and vibrant flavor.

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