Simple to make, this dessert delivers an elegant balance of flavours and textures.
- 1½ cups sugar
- 2 cups water
- 1 cinnamon stick
- 1 strip orange zest
- butter, for greasing baking dish
- 1 cup Greek yoghurt
- ¾ cup sugar
- 3 large eggs
- ½ cup orange juice
- 1 tsp vanilla extract
- 2 oranges, zest grated
- 225 g unsalted butter, melted
- 900 g (1 lb) filo, defrosted and at room temperature
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. For the syrup, boil sugar and water until dissolved. Add cinnamon stick and orange zest. Simmer for 10 minutes to form a thin syrup.
2. For the orange pie, preheat oven to 190°C (375°F). Grease a 33 cm x 23 cm (13 in x 9 in) glass baking dish with butter.
3. Whisk together the yoghurt, sugar, eggs and orange juice until creamy. Add the vanilla, grated orange zest and melted butter.
4. Tear the filo into irregular pieces about 5 cm x 2.5 cm (2 in x 1 in) wide.
5. In a large bowl, mix together the yoghurt mixture and torn filo. Separate any pieces that are stuck together.
6. Spread mixture into buttered pan. Bake until puffed and golden, 35 to 40 minutes.
7. Pour cooled syrup over the baked filo. Let sit for a few minutes or up to an hour to absorb the syrup. Cut and serve.