1. Two hours beforehand, take the phyllo pastry sheets out of the freezer.
2. Preheat the oven to 160°C (fan setting) and line 2 baking trays with non-stick parchment paper. Take one sheet, lift it from the middle, and gently twist it inwards into a puffy ball. Place it on the baking tray.
3. Repeat this process with the remaining sheets. Place them in the preheated oven for 20 minutes. Turn the sheets over and continue baking for another 10 minutes. Let them cool down.
Prepare the Syrup:
1. Place all ingredients for the syrup in a small saucepan.
2. When it starts to boil, lower the heat and simmer for 7-8 minutes.
3. Let it cool down.
For the Orange Pie:
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 melted unsalted butter, vanilla, and mix. Add the baking powder, zest, and yogurt. Mix and gradually add the phyllo sheets, after crumbling them with your hands. Mix well so the batter coats everything.
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 spoon by spoon, focusing especially on the edges so the sweet soaks up the syrup well.
3. Prick it with a wooden skewer to help it absorb the syrup better. Let it absorb the syrup well for 2-3 hours, decorate with orange peels, and serve.
