Multi-tasted, full of aroma, juicy and fluffy orange pie! So easy to make...
1 package (500gr. /1 lb.) phyllo pastry sheets
300gr. greek yoghurt
3/4 glass olive oil
1 glass fresh orange juice (with pulp)
1 teacup sugar
2 teaspoons baking powder
1 orange (grated zest)
For the syrup:
2 glasses of water
1 1/2 glasses of sugar
cinnamon stick (optional)
1 orange (peel)
Preheat the oven to 180 C / 350 F degrees.
Open the package with the phyllo pastry sheets and let them dry.
Stir all the ingredients together in a large bowl until well blended. Brake the dried phyllo pastry sheets into small pieces with your hands and crumble well. Add them in the mixture with the rest ingredients and stir. Pour the mixture in a lightly oiled pan and bake the pie until a toothpick inserted into the center comes out clean, about 35 minutes.
While the pie is baking, prepare the syrup:
Add water, sugar, orange peel and cinnamon stick (if using) to a sauce pan and bring to a boil. Let it simmer for 5 minutes. Turn off the heat and remove the cinnamon stick and orange peel. Cool before pouring.
While the cake is still warm, cut in pieces and cover it with the syrup.
You may serve orange pie with ice cream, it's the ideal combination!
Use the same capacity glass in order to measure all the ingredients.
With a sharp knife, carefully cut the phyllo sheets vertically and horizontally in four pieces each. This will help us crumble it.