1. Two hours beforehand, take the phyllo dough out of the freezer to thaw.
2. Preheat the oven to 160°C (fan/convection) and line 2 baking sheets with non-stick parchment paper. Take one sheet of phyllo, lift it from the middle, and gently twist it inwards into a puffy ball shape. Place it on the baking sheet.
3. Repeat this process with the remaining sheets. Place them in the preheated oven for 20 minutes. Turn the phyllo pieces over and continue baking for another 10 minutes. Let them cool completely.
Prepare the Syrup:
1. In a small saucepan, combine all the ingredients for the syrup.
2. When it comes to a boil, lower the heat and simmer for 7-8 minutes.
3. Let it cool down.
For the Orange Pie (Portokalopita):
1. Place the eggs in a bowl or the bowl of a mixer and add the sugar. Beat until light and fluffy and the mixture turns pale, about 5 minutes. Add the unsalted butter, vanilla, and mix. Add the baking powder, zest, and yogurt. Mix and then gradually add the phyllo sheets, after crumbling them by hand. Mix well so the batter coats everything evenly.
2. Pour the mixture into a round baking pan (a springform pan is even better) and bake in the preheated oven for 1 hour.
Take the orange pie out of the oven and pour the cold syrup over it, spoon by spoon, paying special attention to the edges so the dessert soaks up the syrup nicely.
3. Prick it with a wooden skewer so it absorbs the syrup better. Let it absorb the syrup well for 2-3 hours, garnish with orange peels, and serve.
