This orange filo pie is a perfect, zesty dinner party dessert but also a great summer party staple.
Start by folding each filo pastry like an accordion inside a large baking pan, and bake it in a preheated oven at 160ºC for 12 minutes or until they’re fully dried. Depending on your oven’s size, you might need to do this in two batches.
Prepare the syrup using a small pot and add to it water, sugar, orange juice, orange zest and a cinnamon stick. Let them simmer for approximately 10 minutes or until the sugar is completely dissolved and the syrup has thickened, and set it aside to cool.
In a large bowl add the oil, sugar, orange juice, baking powder, Greek yoghurt and orange zest, and whisk them until everything is combined.
Take a couple of strips from the dried filo pastry, crumble them in your mixture and stir in order to get the filo covered with the mixture. Repeat this step until you’ve incorporated all the filo pastry gradually into your mixture.
Oil the bottom and the sides of a baking tray (approx. 25x35cm), pour the mixture in, spread it evenly, and bake in a preheated oven at 170ºC (340ºF) for 35 minutes.
Once the orange pie is done baking and while it’s still hot, use a ladle to pour the syrup all over, and give it 10 minutes for the syrup to be absorbed before serving.
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