Portokalopita (orange phyllo cake) with chocolate

Combine 1 1/2 cups sugar, 1 1/2 cups water, 1/2 cup orange juice and the peel of an orange in a saucepan; bring to a boil until the sugar dissolves, then take off the heat and cool completely.

Preheat the oven to 350F.

Slice a pound of thawed number four filo into strips while still rolled up; dry it out, spread on parchment or the counter overnight, or in an air fryer.

Air-fry the strips in three or four batches at 300F until dried out (or bake on trays at 350F until dried and toasted); they should crumble easily.

In a large bowl whisk 1 cup light olive oil, 5 eggs, 1 cup Greek yogurt, 1 1/4 cups orange juice, 1 cup granulated sugar, 1 tablespoon baking powder, the zest of two large oranges, a pinch of salt and 1 teaspoon vanilla.

Add the toasted filo in batches and toss until it breaks down and is all coated.

Mix in a 12 ounce bag of dark chocolate chunks.

Grease the pan with cooking spray or brushed olive oil and pour in the batter.

Bake at 350F about an hour until caramelized and golden on top.

Poke holes with a knife or toothpick and pour the cooled syrup over; wait about an hour for it to absorb and cool.