1. Boil the 2 oranges in water for one hour. Remove and let them cool. Take the zest from the 3 oranges used for the syrup and squeeze them.
For the syrup:
1. In a saucepan, combine the water, sugar, cinnamon stick, and cloves. Once the sugar dissolves, let the syrup come to a boil, then remove from the heat and add the orange juice. Let it cool down completely.
2. Unroll the phyllo pastry, spread the sheets next to each other to dry out, for about 2 hours. Preheat the oven to 160°C (320°F) on fan mode. Cut the boiled oranges, remove the seeds, and squeeze out excess liquid. Blend the boiled oranges in a food processor with the zest of the 3 oranges, the sugar, and the seed oil.
3. Add the milk, baking powder, baking soda, vanilla, and eggs. Beat until the ingredients are well combined. Add the semolina and stir. Place the mixture in a deep bowl. Add the broken phyllo sheets to the bowl in 4 to 5 batches, stirring very well to prevent clumping.
4. Pour the mixture into a baking pan. Bake in the preheated oven for 40 to 45 minutes until our orange pie achieves a golden color. As soon as you take it out of the oven, pour the cold syrup over it. Let it cool and refrigerate until chilled.
