Ingredients
For the pie:
- 1 package phyllo dough (about 450 g)
- 4 eggs
- 200 g strained Greek yogurt
- 200 ml sunflower oil (or light olive oil)
- 200 g sugar
- 1 packet baking powder
- Zest of 2 oranges
- Juice of 1 orange
For the syrup:
- 250 g sugar
- 250 ml water
- Juice of 1 orange
- Zest of 1 orange
- 1 cinnamon stick (optional)
Instructions
Syrup:
- Boil all the ingredients for 4–5 minutes.
- Let the syrup cool completely.
Phyllo sheets:
- Open the phyllo package, cut the sheets into strips, and let them dry for 1 hour.
- Alternatively, bake them lightly in the oven (at 100°C for 10–15 minutes) so they dry out and crumble easily.
Batter:
- In a bowl, beat the eggs with the sugar.
- Add the yogurt, oil, baking powder, zest, and orange juice.
- Mix well.
- Finally, add the dry, crumbled phyllo (not pulverized) and stir to combine evenly.
Baking:
- Pour the mixture into a greased baking pan (about 25x35 cm).
- Bake in a preheated oven at 180°C for 35–40 minutes until nicely golden.
Syrup soaking:
- As soon as the orange pie comes out of the oven, slowly pour the cold syrup over it.
- Let it absorb the syrup and cool down completely.
Serve with: a bit of vanilla ice cream, whipped cream, or just on its own!
