This is a variation of a Greek orange pie recipe.
In my version I used only the half of the phyllo that usually has to used, but I added to the batter 3 tablespoons of cornstarch. At the meantime I reduced the quantity of the syrup in order to avoid a too wet dessert.
For the presentation and to allow to remove easily the pie from the mold I used one sheet of phyllo to cover the mold before pouring the batter on it.
The first time I used grated orange zest and the second time I caramelized the zest of one orange in the sugar syrup prior using it. This has no impact on the flavor but it looks prettier.
- 6 sheets phyllo pastry (250 g)
- 250 g Greek yogurt, strained
- 1 cup sugar
- 4 eggs
- 3 tablespoons cornstarch
- 2 tablespoons baking powder
- 250 ml extra virgin olive oil
- 300 ml water
- 125 g sugar
- 1 orange, big possibly with aromatic zest
- Grease a mold of about 24-26 cm.
- Cover the bowl with one sheet of phyllo leaving enough for the borders. Cut the exceeding phyllo (this will be added to the batter).
- In a bowl combine yogurt, sugar, eggs, cornstarch, baking powder and olive oil. Whisk well with a metal whisker until you have a smooth cream.
- Take each sheet and roughly tear into shreds, using your hands and add them to the batter. Stir together gently to ensure the egg mixture is evenly distributed.
- Pour the batter in the mold prepared with the phyllo sheet. Arrange it nicely (fold the border slightly as shown in the picture).
- Bake for 30 minutes in a preheated oven at 180°C or until the top is golden and the filling set. Allow the cake to cool to room temperature.
- In the meantime, prepare the syrup. Great the orange zest or (peel the orange and cut the zest into thin strips) and squeeze the orange. For the syrup boil the sugar, orange juice and the orange zest and 100 ml water for 5 minutes or until the sugar is dissolved and the zest looks caramelized. Add the rest of the water and bring to boil again.
- Prick the top of the cold cake with a fork and spread the warm syrup on top.