Ingredients for the syrup
Ingredients for the filling
Instructions for the syrup
Add all of the ingredients in a small pot and place it on the kitchen’s stove, on maximum heat.
From the moment our syrup starts to boil, remove from heat after 5 minutes and let it cool down.
Meanwhile, until the syrup boils, prepare the pie’s filling.
Instructions for the filling
Wrap the phyllo crust in rolls and with a knife, cut them into small rings and spread them on the baking pan, with a parchment paper on it.
Allow the phyllo to wither for about 2 hours, if the weather is nice. But if the atmosphere is full of moisture, the phyllo won’t wither in the appropriate way, so you have to place them in the oven for 10 minutes, at 130℃, set on fan. You also have to mix them every 2 minutes.
In a shallow bowl, add the sugar, eggs, sunflower oil, the zest of the orange and with a whisk, mix very, very well.
Then add the yoghurt, while mixing well, until you have a homogenous mixture.
Then, add the vanilla and the baking powder and mix well.
At that point, add the dried phyllo in 3-4 parts, while mixing with a fork or a spatula. You need to mix well, until the phyllo have been incorporated.
In a non-stick baking pan, add the mixture of the filling and press it in order to spread it finely.
Bake in a preheated oven, at 180℃, set on fan, for 30 minutes sharp, depending on the oven you have.
Remove the pie from the oven and with a ladle, add the syrup all over it.
Let the pie absorb all the syrup and then enjoy.
- The more dried the phyllo are, the better our dessert will become.
- If you want the orange to be much more intense, you can add zest of 2 oranges.
- Don’t be afraid of the syrup, the pie will absorb it all.
- Personally, after the pie has cooled down, I place it in the fridge for one day. Then I eat it frozen and the reason I do that, is because the flavors will have thickened.
- It lasts up until 3-4 days in the fridge.