Step 1: Prepare the Phyllo

1. Preheat your oven to 350°F (175°C).

2. Take the phyllo dough out of the packaging and let it dry out for 10–15 minutes on a clean surface.

3. Once slightly dry, shred the phyllo with your hands into small pieces or strips.

4. Set aside to air dry while you prepare the batter.

Step 2: Make the Cake Batter

1. In a large bowl, whisk together the yogurt, oil, sugar, and eggs until smooth.

2. Add the orange zest, orange juice, baking powder, and vanilla extract. Mix well.

3. Gently fold in the shredded phyllo pieces, a bit at a time, making sure they’re evenly coated with the batter.

4. Pour the mixture into a greased 9×13 inch baking dish and smooth out the top.

Step 3: Bake the Cake

1. Bake for 35–40 minutes, or until the top is golden and a toothpick comes out clean.

2. Let the cake cool slightly while you prepare the syrup.

Step 4: Make the Syrup

1. In a small saucepan, combine sugar, water, orange juice, and optional cinnamon stick or peel.

2. Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes until slightly thickened.

3. Remove from heat and discard cinnamon and peel, if used.

Step 5: Add the Syrup

1. While the cake is still warm, slowly pour the syrup evenly over the surface.

2. Let the cake soak up the syrup for at least 1 hour at room temperature (or refrigerate for a firmer texture).

3. Slice into squares or diamonds before serving.

Step 6: Garnish & Serve

1. Garnish with orange slices, a sprinkle of nuts, or a dollop of whipped cream or yogurt.

2. Serve chilled or at room temperature.