Preparation

• Heat the oven to 350°F. Lightly oil a (9 ½ x 14-inch) baking pan.
• Use a sharp knife or peeler to slice off the peel of one orange, leaving as much white pith behind as possible. Add the peel to a medium saucepan, along with the orange juice, water, honey, and sugar. Bring to a boil over medium-high heat, stirring until the sugar has dissolved, then lower the heat and allow the mixture to simmer until thickened slightly, 5 minutes. Remove from the heat and set aside to cool completely.
• Slice or tear the phyllo into thin pieces. Spread the pieces on a large baking sheet or two without overlapping. Bake in the hot oven, tossing occasionally, until the phyllo strips have dried and crisped up a bit, about 10 minutes or so.
• In a large mixing bowl, add the eggs and sugar. Use an electric hand mixer on medium speed to beat the eggs and sugar until the mixture thickens and turns pale yellow. Add the baking powder and beat again to incorporate. Add the olive oil, yogurt, orange zest and juice, vanilla extract, and salt. Whisk or beat lightly until well combined.
• Add the dried phyllo strips, one handful at a time, folding until the phyllo is submerged in the batter. Transfer the batter to the prepared baking pan.
• Bake for about 45 minutes to 1 hour, or until the cake is golden brown and a skewer inserted into the center comes out clean. Remove from the oven.
• Remove the cake from the oven and use a skewer or fork to poke holes all over the top. Immediately pour the cooled honey-orange syrup evenly over the cake. Set aside for at least 1 hour to allow the cake to absorb the syrup.
• Slice the Portokalopita into 12 pieces and serve.