Portokalopita Recipe By Tasty

Steps:

• Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.
• Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.
• Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour orange and egg mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.
• Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.

Steps:

• Preheat the oven to 350°F (180°C). Line 2 large baking sheets with parchment paper. Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray.
• Tear the phyllo sheets into uneven pieces, separating the layers, and evenly spread across the prepared baking sheets.
• Bake for about 20 minutes, until the phyllo is lightly toasted and hardened. Set aside to cool.
• Meanwhile, in a large bowl, use a whisk or electric hand mixer on medium-high speed to whip the sugar and the eggs together until doubled in volume, pale yellow, and thick, about 5 minutes.
• Add the sunflower oil, baking powder, vanilla, orange zest, and Greek yogurt. Beat for 1-2 minutes, until smooth.
• Crush the toasted phyllo into small pieces, then use a rubber spatula to fold into the egg mixture until well incorporated.
• Transfer the orange pie mixture to the prepared baking dish and spread in an even layer.
• Bake for about 40 minutes, until the top is golden and the filling is set. If the surface is browning too quickly, cover the pan with foil.
• While the pie is baking, make the orange syrup: In a medium saucepan, combine the orange juice, water, lemon juice, orange peel, and sugar. Bring to a low boil over medium low heat and cook until the sugar is dissolved and the syrup is slightly thickened, 10-12 minutes.
• Remove the orange pie from the oven and poke the surface all over with a fork.
• Slowly ladle the orange syrup over the cake, letting the pie soak up the syrup.
• Let the pie sit for about 1 hour to fully absorb the syrup, then slice and serve.
• Enjoy!