• We recommend you start this sweet journey by making the syrup first because it needs to be at a room temperature once the pie is done.

Syrup

• Put sugar, honey and cinnamon in a cooking pot and add 550 g of water and orange juice mixed (make sure you have the same amount of water and juice - it is important because you need the right consistency and taste)
• Wait until it boils and then reduce the heat and leave for 10 more minutes until sugar dissolves and it becomes syrup.  Set aside to cool.

Pie

• Now you need to prepare the pie but first preheat your oven to 150°C / 302°F.
• Cut all your phyllo into small pieces (about 2,5 cm) and put them into a baking pan. Try to separate pieces from each other as you need to dry them now. Cook it for 45 minutes but every once in a while toss them so they dry evenly.  Once they are crispy, thake the pan out.
• Now things start to heat up so you should do the same with your oven. Heat it to 170°C / 338°F.
• Take a bowl and whisk the eggs and sugar with your hand until foamy. Add yoghurt and corn oil and keep whisking. At the end, put the orange zest, vanilla and baking soda.
• Now put your dried fyllo little by little into the mixture and stir.
• Finally, grease the same pan you used for the phyllo with some oil.
• Put the batter in the pan and bake for 30-35 minutes until it gets golden brown on top.
• When you take it out, pour the cool syrup over it, by adding spoonfuls at a time.
• When it reaches room temperature you can put it in the fridge.Serve your portokalopita with Greek yoghurt or vanilla ice cream on top. Yummy!