Ingredients
Serves 6-8
Cake
375 g Antoniou Fillo Pastry
6 eggs, beaten
420 g Greek style yoghurt
185 ml olive oil, plus extra, to grease
2 tbsp orange zest
125 ml orange juice
125g caster sugar
1 tbsp baking powder
Orange syrup
3 oranges
1 cinnamon quill
440g (2 cups) caster sugar
2 cups water
1 tsp orange blossom
Sprigs of rosemary, to garnish
Method
For this Filo Pastry recipe, take your Filo Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
Preheat oven to 180 degrees Celsius.
Grease a 20 cm x 25 cm x 5 cm ovenproof dish with oil. Working with one sheet of Fillo at a time, scrunch into loose balls and pack into dish. Stand dish at room temperature for 3 hours to allow Fillo to dry out a little.
For the orange syrup
Cut rind from oranges in wide strips, then remove as much white pith as possible. Thinly slice rind into matchsticks. Bring a small saucepan of water to the boil, add rind, boil for 2 minutes, then drain. Rinse under cold water, then drain again.
Juice peeled oranges and measure the juice; you should have about 250 ml (1 cup). Add enough water to make 500 ml (2 cups).
Combine juice with cinnamon and sugar in a saucepan and bring to a simmer over medium heat, stirring to dissolve sugar. Add orange rind, then reduce heat to low and cook for 30 minutes or until mixture is slightly reduced and thickened. Set aside.
For the custard
Combine eggs, yoghurt, oil, orange zest, juice and sugar in a large bowl and whisk until smooth. Add baking powder and whisk to combine. Carefully pour mixture over Filo Pastry, allowing it to run between the layers. Stand for 10 minutes, then bake for 50 minutes 180C degrees or until deep golden and a skewer inserted into the centre of the pie comes out clean.
Pierce pie all over with a skewer, then pour over orange syrup. Cut into large squares and serve warm or at room temperature with rosemary as a garnish.
Recipe by Phil Vakos for Everyday Gourmet