250g strained yogurt

250 ml sun oil (1 cup)

250ml sugar (1 cup)

4 eggs

20g baking powder

zest of 1 orange

1/2 tsp vanilla extract

450g phyllo pastry

For the syrup

500ml water (2 cups)

600ml sugar (2 and 1/3 of a cup)

zest of 1 orange

1/2 tsp vanilla extract


Unwrap the phyllo dough, place on a large baking tray, crumble it and leave at room temperature for 20 minutes, in order to dry well. Alternatively, bake at 100C until dry.

Pour the eggs into a large bowl, add the sugar, the sun oil, the yogurt, the baking powder, the orange zest, the vanilla extract and beat using a hand mixer. Then add the dry phyllo and whisk.

Butter a baking tray (37×26 cm), pour on the mixture and bake in a preheated oven at 180C for 45 minutes.

Once the orange pie is ready, place the water, the sugar, the orange zest and the vanilla extract in a saucepan and boil on high heat. Once it boils leave for 3 minutes, then pour the syrup over the pie.

Serve with vanilla ice cream.