- 4 eggs
- 1 cup of sugar
- zest of 2 oranges
- 1 ¼ cups of Greek yogurt
- 2tsp of vanilla extract
- 1tsp baking powder
- 1 cup of vegetable or sunflower oil
- 1 pack of filo pastry (about 14 sheets)
- 1 tsp of olive oil
- 1 cup of sugar
- 1 cup of water
- juice of 2 oranges
- 1 cinnamon stick
Preheat the oven at 180 degrees.
Unwrap the filo from the plastic sleeve. Tear the sheets in small pieces (yes, that’s right – you don’t need to be precise, just tear the filo in small pieces) and place on a baking sheet. Leave at room temperature to dry well for about 40 – 60 minutes (the drier the sheets the better).
Start by preparing the syrup first. In a pot add the water, sugar, the juice of 2 oranges and the cinnamon stick and bring to the boil. Simmer for 5-10 minutes until the sugar has dissolved and the syrup has thickened. Leave aside to cool.
Crack the eggs in a large bowl and add the sugar. Whisk for 5 minutes until everything is well combined. Add the yogurt, baking powder, orange zest, vanilla and oil and mix with a spatula so all ingredients combine well.
Add a few handfuls of the dry filo pieces at a time and mix well before adding the next handful. Combine well.
Add a teaspoon of olive oil to the bottom of your baking dish (approx.20×30 cm / 8×12 inch in size) and using a cooking brush, oil the bottom and the sides of the baking dish. Pour in the mixture. Bake for 40-45 minutes until nicely coloured and cooked through.
Check if it is ready by making a hole with a knife. If the knife comes out clean then the orange pie is ready.
As soon as the orange pie is out of the oven, ladle slowly the cold syrup over the hot dessert (allow each ladle of syrup to be absorbed before ladling again).
Set aside and allow time (about 1 hour) for the syrup to be absorbed before serving. Then just keep in the fridge.
Cut the orange pie in pieces and serve with ice cream (of your choice) or just as it is. Its delicious!