Orange and crumbled phyllo cake (Portokalopita) from Mediterranean Vegetarian Feasts (page 230) by Aglaia Kremezi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is part of the "Winter Festive Lunch or Dinner menu" on P21. Can use "Bitter orange or lemon marmalade" on P238 for store-bought marmalade, and lemon liqueur for orange liqueur.

  • dinnermints on July 30, 2017

    This wowed the potluck crowd - looked gorgeous, was unusual, and delicious to boot. And me, I'm a sucker for a boozy dessert. I made the syrup the night before, and the base could've been made ahead too (forgot the cinnamon!). For the base, next time I would cover the six sheets of phyllo with a damp towel. For the batter, it was tricky to get the torn bits of phyllo thoroughly mixed in, and I did not succeed - there were still a few dry spots in the cake despite all of the syrup (which took a long time to soak in, had to pour it on in batches). Next time I'd bake it closer to the 35 mark. I completely disagree with inverting it, as the top was much prettier than the bottom.

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