Portokalopita (Greek Orange Phyllo Cake) Recipe

Preheat the oven to 350°F (175°C). Grease a baking dish with olive oil.

In a saucepan, combine the orange juice, sugar, water, and orange zest. Bring to a boil over medium heat, stirring occasionally.

Gradually whisk in the semolina and cook for about 5 minutes, until thickened. Remove from heat and let it cool for a few minutes.

In a mixing bowl, beat the eggs, olive oil, cinnamon, and vanilla extract. Gradually add the semolina mixture, stirring well to combine.

Lay one sheet of phyllo pastry in the baking dish, brushing it lightly with olive oil. Repeat with 2 more sheets, brushing each with olive oil.

Pour the semolina mixture over the phyllo sheets in the baking dish, spreading it evenly.

Layer the remaining 3 sheets of phyllo pastry on top, brushing each with olive oil.

Score the top layer of phyllo into diamond or square shapes, being careful not to cut through the bottom layers.

Bake for about 45 minutes, or until golden brown and crispy.

Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving.