After opening the packet of phyllo, quarter the pastry so that each phyllo sheet produces four smaller pieces.  Set  them aside.  In a bowl, combine the ingredients for the filling, stir with a whisk to a smooth mixture.  Picking up each piece of phyllo, crumple it up in a ball using your hands, just as if you were  crumpling a piece of paper, then dip (submerge) each phyllo piece into the yoghurt mixture.

When all phyllo sheets are in the mixture, pour the mixture into a greased ovenproof dish and bake in a preheated moderate oven, 180-200 degrees, for approximately 30-35 minutes.

While the dessert is baking, prepare the syrup by bringing the syrup ingredients to boil for 5 minutes.  Let it cool.  Once the dessert is out of the oven, we score it into portions, and we pour over the cooled syrup.  We serve the orange pie with whipped fresh cream or ice cream.