• Ali

Portokalopita - Greek Orange Filo Cake (Πορτοκαλόπιτα)

This recipe was given to me by the wonderful Chrissoula from Vilea Village in Makrigialos, Crete. Anyone who has been to Vilea Village will never forget Chrissoula and her wonderful breakfasts and lunches that she serves. She is an amazing person, full of energy and love.

This seems very odd when you are making it, but it never fails to please. It is also a great one for children to get involved in as it needs filo pastry ripping up, which is surprisingly joyful! It is also a great way to use up an old packet of filo pastry that may have been lurking in your freezer for a while, it is probably better with dry filo than fresh.

I have added a flavoured yoghurt to go with it, I hope Chrissoula approves!

This cake will feed 6-8 people


For the cake

Zest of half an orange

2 eggs

100ml olive oil

100g caster sugar

125ml total Greek yoghurt

1 tsp vanilla essence

2 tsp baking powder

1 x 250g packet filo pastry

For the syrup

300ml water

200g caster sugar

1 cinnamon stick

Zest of half an orange

For the yoghurt sauce

125ml Total Greek yoghurt

1 tbsp runny honey

Large pinch of ground cinnamon


Preheat the oven to 180C/350F/Gas4

Place all the cake ingredients, except for the filo, in a bowl and beat together until well combined

Take each sheet of filo and one at a time rip them to shreds, add to the cake mixture mixing in as you tear up each sheet of filo.

Grease and line a 20cm deep cake tin and pour in the cake mixture.

Place in the preheated oven and bake for 25 minutes until risen, golden and firm

Whilst the cake is cooking, put all the syrup ingredients into a saucepan, bring to the boil and simmer for 5 minutes.

When the cake comes out of the oven, pour the hot syrup slowly over the cake and allow the liquid to sink in.

Set aside to cool. Whilst the cake is cooling mix together all the ingredients for the yoghurt sauce.

Serve cold or warm with the yoghurt sauce.

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