Instructions

• Make the syrup: Combine the sugar, water, orange juice and peel, and cinnamon stick in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer for 10-15 minutes until slightly thickened. Set aside to cool completely.
• Preheat the oven to 350°F (180°C). Grease a 9×13 inch baking pan and line 2 baking sheets with parchment.
• Dry the phyllo: Roll the thawed phyllo into tubes then cut into 1/2-inch wide strips. Separate and spread out the strips on the baking sheets and bake for 10-15 minutes until completely dry and lightly browned. Let cool and crumble into small pieces.
• Make the cake: In a large bowl, beat the eggs and sugar with an electric mixer until pale and thick. Mix in the orange zest, Greek yogurt, vanilla, baking power, and baking soda. Blend in the oil and orange juice on low speed.
• Add the crumbled phyllo pieces a little at a time and mix by hand until incorporated. Pour the batter into the prepared pan and spread evenly.
• Bake for 40-50 minutes until golden brown and a toothpick inserted in the center comes out clean.
• Pour the syrup: Remove the cake from the oven and immediately poke holes over the top with a toothpick or thin skewer. Then, pour the cooled syrup evenly over the hot cake. Do this 1/4 cup at a time, letting the syrup fully absorb before adding more (discard the cinnamon stick and orange peel).
• For the best flavor and texture, let the cake cool, then cover and refrigerate for at least 2 hours or overnight before serving. Portokalopita tastes even better the next day!