1. Two hours beforehand, take the phyllo pastry sheets out of the freezer. Preheat the oven to 160°C (fan/convection setting) and line 2 baking sheets with non-stick parchment paper. Take one sheet, lift it from the middle, and gently scrunch it inwards into a fluffy ball. Place it on the baking sheet. Repeat this with the remaining sheets. Bake them in the preheated oven for 20 minutes. Flip the sheets over and continue baking for another 10 minutes. Let them cool completely.
Prepare the Syrup:
1. In a small saucepan, combine all the syrup ingredients. When they come to a boil, reduce the heat and simmer for 7-8 minutes. Let the syrup cool down completely. Put 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 slightly with your hands. Mix well so the mixture coats everything evenly. Pour the mixture into a round baking pan (a springform pan works 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 sweet soaks up the syrup well. Poke it with a wooden skewer to help it absorb the syrup better. Let it absorb the syrup completely for 2-3 hours, decorate with orange peels, and serve.
