Greek Skillet Orange Fillo Cake - Portokalopita

12 servings
1 hr 15 min
This Greek Skillet Orange Fillo Cake, aka Portokalopita, will stun your taste buds with its citrusy and aromatic fusion of oranges and cinnamon.So if you are looking for a cake that requires less effort but delivers quite an impression, this is it!
This classic Greek dessert is not only made in a skillet but so effortless to make, even if you are baking with fillo pastry for the first time. You mix dried fillo dough pieces into a yogurt-egg mixture, bake it, and then finish by pouring with orange syrup. Voila! 
Legend has it that this traditional Greek pie came about to use up the excess dried up fillo flakes so as not to go to waste after making other types of fillo recipes. So it is basically a way to recycle goods that turned into a mouth-watering piece worthy of using fresh fillo pastry! 
Portokalopita is a Greek compound word that that comes from the base words “portokáli,” which means oranges and “pita,” which means pastry. It tastes like a vacation, especially if you pair it with a cold glass of  classic Greek frappe!So, let's make it!

Greek Skillet Orange Fillo Cake - Portokalopita

Recipe details

  • 12  servings
  • Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
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Ingredients

For the cake base

  • 1 lbs fillo (filo or phyllo) pastry
  • 4 eggs
  • 1 cup Greek yogurt
  • 1 cup sugar
  • 1 cup oil
  • orange zest
  • 1 tbsp vanilla extract
  • 1 tsp baking powder

For the syrup

  • 1 1/2 cups sugar
  • juice of 3 oranges
  • 1 tsp cinnamon
  • 2 cups water

Instructions

For the Syrup

Put sugar, orange juice, cinnamon, and water in a saucepan and bring to a boil. Reduce the heat and let it simmer for 5 minutes (you can add the leftover orange peel if desired). Cook over low heat for another 10 minutes. Let cool completely.

For the Cake

Fold fillo sheets like a harmonica and leave them to dry, and then tear or crunch into small pieces.
Preheat the oven to 350 degrees Fahrenheit and grease a 12-inch cast-iron skillet lightly with oil.
Using an electric mixer, beat the eggs and sugar, and then add yogurt, oil, and baking powder. Mix in the orange zest and vanilla to the mixture. Gradually add the chopped fillo (by handfuls), gently mixing with a spatula or wooden spoon to incorporate.
Pour the mixture into the prepared skillet and bake for 40-45 minutes, or until golden brown.
Take out the cake, prick it with a fork, and immediately pour the cooled syrup over the hot cake. Set aside for at least 2 hours, until most of the syrup has soaked in. Refrigerate until serving.

Tips

  • Fillo (phyllo or filo): Defrost the fillo beforehand! Make sure to thoroughly dry the fillo pieces before adding it to the batter. This will ensure that the mixture is evenly distributed and not create fillo blobs resulting in doughy clumps later on. You can also tear the fillo first and then spread out and leave to dry. To speed up the process of drying, place a baking sheet with fillo into a warm oven.
  • Syrup: Always pour cold syrup over hot cake. You could also let the cake cool first and then pour over with hot syrup, but that just adds extra cooling time. Also, try to keep some syrup in a bottle or bowl for later. This way, you can drizzle some as you serve the portions.
All that's Jas
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