1. Make the Orange Syrup

In a saucepan, combine sugar, water, honey, fresh orange juice, cinnamon stick, and orange cups.

Bring to a boil over high heat, skimming any foam that forms on the surface. Do not stir the syrup.

Let the syrup cook for about 8 minutes until slightly thickened. Remove from heat and allow it to cool completely. Remove the cinnamon stick and orange pieces.

2. Prepare the Filo

Preheat the oven to 150°C (300°F).

Roll the phyllo dough and cut it into 1-inch (2.5 cm) strips. Spread the strips loosely on a baking sheet, separating the layers so they dry evenly.

Bake for 15 minutes until the filo dries slightly. Remove from the oven, flip the pieces, and allow them to air dry while preparing the batter.

3. Prepare the Batter

Increase oven temperature to 170°C (340°F).

In a small bowl, mix the Greek yogurt and orange juice until smooth.

In a large bowl, lightly beat the eggs. Add sugar and whisk well.

Stir in the yogurt mixture until smooth. Add vanilla sugar, baking powder, and orange zest, mixing well.

Gradually whisk in the corn oil until fully incorporated.

4. Add the Filo

Add the dried phyllo pieces gradually into the batter, breaking up large pieces with your hands.

Use a spatula to gently mix, pressing the filo down so it absorbs the batter evenly.

5. Bake the Pie

Grease a 13 × 9 inch (33 × 23 cm) baking pan with oil or cooking spray.

Pour the mixture into the pan and spread evenly.

Bake for 30–35 minutes until the top becomes deep golden brown.

6. Add the Syrup

Remove the pie from the oven while still hot.

Slowly ladle the cooled orange syrup over the entire pie.

Cut through the pie immediately into pieces so the syrup can fully absorb.

Let the pie sit at room temperature for 2–3 hours until all syrup is absorbed.

7. Chill and Serve

Once cooled, cover and refrigerate for 6–8 hours or overnight.

Serve cold or at room temperature, optionally topped with Greek yogurt and a sprinkle of cinnamon.