Take out the pie sheets one by one and place them on a tray, squeezing each one like a fan. Bake for 10 minutes.
Turn up the sheets and bake for 7 min more, until golden.
Set aside to cool.
Grate the peel of 2 oranges and squeeze the juice from 2 and a half oranges ( 300 ml ).
Put in a pot, 180 ml of orange juice, 500 ml of water, 150 g of sugar, cinnamon stick and boil. When it boils, reduce the heat and simmer for 15 minutes.
Crush the baked filo sheets to finely crumble, using your hands.
Preheat the oven to 170 degrees.
Beat the eggs with 100 g of sugar for 3-4 minutes, until they become frothy. Add the yogurt, orange zest, baking soda, baking powder, salt, oil and 120 ml of orange juice. Mix all ingredients.
Gradually incorporate the flakes of filo, so as not to make lumps.
Pour the batter to a tray greased tray.Decorate with orange slices and bake for 50 minutes at 170 degrees, until golden and pass toothpick test.
Pour the syrup over it, gradually and wait to be absorbed before pour again.
Set aside and let it to cool for at least 3 hours.