Turn the oven's heat up to 180°C / 356°F.
In a large mixing bowl whisk together, using a hand whisk, the corn oil, olive oil, the 50 grams of brown sugar, orange juice, orange zest, baking powder, cinnamon, cloves, and nutmeg. Whisk vigorously for a minute or two for the sugar to dissolve. Then add the Greek yogurt. Again whisk to combine.
Incorporate the eggs one by one into the batter.
Finally, take handfuls of the baked filo pieces and mix them into the batter. Crush them a bit with your hands if the batter is starting to get too dense. Once all the filo is incorporated into the batter, add the finely chopped almonds in as well.
Transfer the batter to the pan and spread it evenly and carefully over the orange slices.
Bake for 35-40 minutes until it gets a deep golden brown color on top. To make sure the pie is baked all the way through, insert a clean knife in the center to check if it comes out clean.
Once the pie is baked, pour the syrup in batches using a ladle all over the pie. Do this right as the pie gets out of the oven to ensure it basorbs all of the syrup nicely.
Let the pie reach room temperature and then flip it over a large serving plate. Cut and serve or refrigerate for 4-5 hours and serve cold. Add an extra drizzle of honey on top along with some ground cinnamon or see some of the ice cream suggestions that go extremely well with this pie in the text above. Enjoy!