This is a delightful combination of tastes combined in pan-sized pastry made by bunching up the sheets of phyllo on the bottom, and topping with the orange yogurt filling. A final soak in syrup completes the dish.
If you can't find thick Greek yogurt, you can strain your own to thicken, using regular plain yogurt.
Cook Time: 50 minutes
Total Time: 50 minutes
- FOR THE SYRUP
- 2 cups of sugar
- 2 cups of water
- 2 cups of orange juice
- FOR THE PASTRY
- 1 cup of sugar
- 1 teaspoon of baking powder
- 1 cup of corn oil
- 1/2 teaspoon of vanilla extract
- 1/2 cup of grated orange peel
- 5 medium eggs, lightly beaten
- 1 cup of thick Greek yogurt
- 1 pound of thin phyllo sheets, defrosted and at room temperature
- margarine for the phyllo sheets and baking pan
- pieces of orange peel as garnish (optional)
Combine all syrup ingredients in a saucepan and bring to a boil. Boil for 6-7 minutes. Remove from heat and set aside to cool.
Preheat oven to 340°F (170°C).
In a mixing bowl, whisk together the sugar and baking powder. Mix in corn oil, vanilla, eggs, yogurt, and grated orange peel and combine well.
Grease a baking pan (12 1/2 X 15 1/2 inches or equivalent) with margarine.
(Start with 1/2 cup of melted margarine and add more if needed.) Lightly brush a sheet of phyllo with margarine, place in the pan and gather into a narrow strip, placing at one side of the pan. Continue the same way with all phyllo sheets, covering the bottom of the pan with the scrunched phyllo, until all sheets have been used. (If sheets tear, don't worry. Tears won't show.)
Spoon filling over the phyllo and spread to create a level surface.
Bake at 340°F (170°C) for 50-60 minutes. To test for doneness, gently run a knife down the edge of the pan between the pan and pastry. If the pastry separates cleanly from the side of the pan and the knife remains dry, it's done.
Remove pan from the oven and carefully pour cooled syrup over the hot pastry. Allow to sit for several hours (until syrup is completely absorbed and the pastry has cooled) before serving.
When serving, garnish each piece with a small decorative strip of orange peel or a piece of orange peel spoon sweet if desired.
Yield: about 20 pieces (3 inch squares).