First of all prepare the syrup, which we pour over hot cake. The syrup should be cold. In such baked goods is the rule - or pour hot cake with cold syrup, or cold to hot. I chose the first option. So, to squeeze the juice from one orange in a saucepan pour 100 g sugar, add water and orange juice, add 1 tsp cinnamon, put on fire and cook for 8 minutes on medium heat. Cool. You can drain.

In a bowl put the thick yogurt (preferably Greek, but I just mix equal quantities of remains of the cream cheese, sour cream and heavy cream). Greek yogurt can replace sour cream with thick - just wrap it in a cheesecloth and hang for a few hours to drain the whey. Pour in the olive oil

Half of one orange cut into slices and put off, it will be an ornament of the pie. With the rest of the oranges to remove the zest. Don't forget to thoroughly wash the oranges to remove a trace of wax! Squeeze juice. Juice pour into a bowl.

To drive the eggs and add zest and baking powder, mix well with a whisk or with a mixer

The phyllo dough to break into small pieces and put in a form greased with olive oil. Shape size - 20x30. Mix well the dough scraps to sposito them.

Pour in the filling and

stir with a fork so that all the dough is well soaked. Deferred to decorate the orange slices. Bake 45 minutes at 180 ° C

Hot cake immediately pour over the syrup, it will literally "swim" in it. Leave the cake for a couple of hours so that the syrup is absorbed.