450 g phyllo sheets
500 g sugar
200 ml sunflower oil
20 g baking powder
2 tsp vanilla extract
zest of 3 unwaxed oranges
300 g authentic DODONI Greek yoghurt, full fat 8%
350 ml φρέσκος χυμός πορτοκαλιού
250 ml water
juice of 1 lemon
1 orange peel
Using your hands, cut the phyllo sheets into uneven pieces and leave them aside to dry a little bit.
In a big bowl, using a whisk or a hand mixer, whip the eggs with 200 g sugar until lightly coloured and fluffy. Add the sunflower oil, baking powder, vanilla extract, orange zest and the authentic DODONI Greek yoghurt. Whisk for 1-2 minutes, until smooth. Gradually add the phyllo sheets and stir gently using a rubber spatula.
Grease a baking dish (35Χ24cm) and fill it with the orange pie mixture. Bake in a preheated oven at 180°C, for about 40 minutes. If during the baking process you notice its surface browning too fast, cover with aluminum foil until the end. Take the orange pie out of the oven and let it come to room temperature.
Prepare the syrup. Pour the orange juice, water, lemon juice, 300 g sugar and the orange peel in a saucepan and simmer for 5-7 minutes. Pierce the baked orange pie with a fork. Using a ladle, soak it with the warm syrup. Wait at least an hour for it to absorb the syrup and then cut and serve.
Tip: Instead of soaking the cold orange pie with the hot syrup, you can prepare the syrup ahead of time, let it come to room temperature and then pour it over the hot from the oven pie.