Portokalopita

Syrup

• 400g caster sugar
• 350 ml water
• 1 orange cut into half and juiced (save the oranges to put in the pan if you don't have an orange I have made this with 350 ml of orange juice rather than water and an orange, it worked just as well).
• 1 tsp of ground cinnamon OR one stick of cinnamon snapped into two.

Cake

• 500g filo pastry
• 3 oranges
• 5 eggs
• 200g Greek yoghurt (I used full fat but again if you are watching what you eat it works ok with low fat)
• 180 ml sunflower oil
• 100g granulated sugar
• 1 tbsp. baking powder

Combine all the syrup ingredients in a small saucepan including the juiced orange halves, bring to the boil and boil for about 8 minutes till it reduces and becomes like a syrup. Set aside and allow to cool.

Preheat oven to 180◦C/ Gas 4

Lightly grease a 9x13-inch baking tin with olive oil.

Take each individual sheet of filo pastry and tear into shreds, shred directly into the greased baking tin.

Zest and juice the oranges into a bowl, add all the remaining ingredients and either using a blender or whisk combine the ingredients until the mixture is frothy.

Pour the mixture over the shredded filo pastry in the baking tin, stir gently to make sure that the filo pastry is coated in the egg mixture.

Bake for 45 minutes, until the top is golden.

Once out of the oven immediately pour the syrup mixture over the hot cake, set aside for at least 30 minutes for the syrup to soak in, slice and serve with either yogurt, cream, ice cream, crème fraiche  - whatever you have in the fridge that fits.