Greek Orange Semolina Cake (Portokalopita)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

Unroll the phyllo dough and tear it into small, irregular pieces. Spread the torn phyllo pieces onto a large baking sheet and bake for 10-15 minutes, or until lightly golden and crispy. Let cool completely.

In a large bowl, whisk together 1 cup granulated sugar, olive oil, eggs, Greek yogurt, baking powder, and orange zest until well combined.

Gently fold the cooled, crispy phyllo pieces into the wet mixture until evenly distributed. Pour the batter into the prepared baking dish and spread it evenly.

Bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the syrup: In a saucepan, combine 1 1/2 cups granulated sugar, water, orange juice, and the cinnamon stick. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes. Remove from heat and discard the cinnamon stick.

Once the cake is out of the oven, immediately pour the warm syrup evenly over the hot cake. The cake will absorb the syrup. Let the cake cool completely to room temperature before serving, allowing the syrup to fully soak in.

Cut into squares and serve. Garnish with extra orange zest if desired.