• Before you begin - Take your filo Pastry out of the fridge to bring it up to room temperature in its packaging (about 1 hour).
• Line a 9-inch (22 cm) round baking dish like you would usually do, set aside. 

  NOTE: For this recipe, I used my large round mold from bonCOOK placed on top of a medium perforated baking sheet.

ORANGE POACHING PREPARATION

• Bring to a boil the orange together with the sugar in a sauce pan submerged with water. Let it simmer for 30 minutes, flipping sides every 10 minutes.
  1 Orange, 3.53 oz granulated sugar
  
• Once ready carefully remove the orange from the water and slice it into a quarter (4 pieces). Using kitchen paper, squeeze the slices really well to get all of their juice out. Only keep the skin and pulp.

  NOTE: This will allow to remove the bitterness from the oranges.

  Blend into a purée with your food processor. Set aside to be added to your custard later on.
  

FILO PASTRY PREPARATION

• Preheat oven to 200℉/100℃, fan forced.
• Line / prepare a baking sheet with parchment paper like you would usually do. You will need 2 baking sheets to accommodate all the filo. Set aside. 

  NOTE: For this recipe, I used my Large bonMat from bonCOOK placed on top of a large perforated baking sheet. Set aside.
• Remove the filo Pastry from the packaging and unroll the bundle completely.

  One by one, scrunch the filo into the accordion, starting from the short side. After scrunching a sheet, place it on the prepared baking sheet and continue until you have used the entire pack of phyllo. Be careful that you don't scrunch them too tight as we need air to circulate between the sheets.
  16 oz filo pastry
  
• Bake in the middle and bottom racks of your oven for 10 minutes 200℉/100℃, fan forced.

  After the 10 minutes have passed, carefully flip each phyllo sheet over and bake for an additional 8 minutes this time altering the position of each baking tray (so the one which started in the middle goes to the bottom rack and vice versa).
  
• Once completely dry use your hands to crumble the phyllo into small pieces (about 1-inch | 3cm). Transfer to a large mixing bowl. Set aside.
  

CUSTARD PREPARATION

• Change the oven temperture to 350℉/180℃, fan forced.
• In an extra large mixing bowl, combine the Greek yogurt, orange purée, orange zests, olive oil, granulated sugar, eggs, baking powder, and sea salt. Whisk until smooth.
  8 oz Greek Yogurt, 2 orange zest, 7.60 oz Greek Olive Oil, 7.05 oz granulated sugar, 4 eggs, 4 tsp baking powder, 1/4 tsp sea salt
  
• Fold the dried pieces of filo pastry into the custard in 2-3 batches, without breaking it further.
  
• Pour the filo/custard mixture into the prepared baking dish.

  Use a spatulat to flatten the surface, without pressing so much.
  
• Bake for 30-40 minutes at 350℉/180℃ (fan forced). Every oven heats differently, monitor your cake. It is ready once it is golden brown and the center temperature has reached 160℉ | 71℃.
  

SYRUP PREPARATION

• In a sauce pan, combine the orange juice, granulated sugar, and the spring water. Add the cinnamon stick.

  Place it over medium high heat and boil for approximately 10-15 minutes. Set aside to cool down.

  NOTE: The cold syrup will be poured over the hot cake right out of the oven.
  4.25 oz orange juice, 10.58 oz granulated sugar, 13.40 oz Spring Water, 1 cinnamon stick
  

ASSEMBLY

• Once the Portokalopita has been removed from the oven, use a tooth pick to poke the cake all around.

  Pour evenly the cold syrup on top of the hot cake, one ladle at at time. Allow each ladle to be absorbed into the cake before adding the next one. Repeat until all of the syrup has been used.

  NOTE: You will see the syrup is being absorbed very quickly.
  
• Enjoy at room temperature as is or with some vanilla ice cream. Bon Appétit & Kali Oreksi!

  NOTE: This cake keep will at Room temperature up to 3 days ; or refrigerated up to 5 days.