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My cousin shared her Cretan recipe with me (referred to as "glasso" in Crete, instead of portokalopita) during our last visit.  I particularly love making it in the winter when citrus is at it's peak. Flaky phyllo dough serves as the "flour" in this recipe to bind and lends a layered, spongy texture to hold the syrup.  Enjoy on it's own or with a scoop of vanilla ice cream.

crushed phyllo flakes / orange juice and zest / greek yogurt / e.v. greek olive oil / vanilla / egg / salt / baking powder & soda / honey syrup

5" piece