Start by preparing the syrup. Combine the water, sugar, orange juice, cinnamon stick, and orange blossom water if using. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes. Remove from heat and let cool completely.

While the syrup is cooling, prepare the phyllo. Preheat your oven to 200°F. Open the phyllo sheets and crumple each one from the shorter side. Spread them out onto two baking sheets, ensuring they aren't scrunched too tightly. Bake for 10 minutes, then flip the sheets over and bake for an additional 8 minutes. Let the phyllo cool in the oven with the door slightly ajar. Once cooled, crumble the phyllo into small pieces and set aside.

Preheat your oven to 350°F. In a stand mixer bowl, combine the eggs and sugar. Beat for 3-4 minutes until the mixture becomes pale yellow.

Add the orange zest, Greek yogurt, vanilla extract, baking powder, baking soda, and salt to the mixture. Stir until just combined.

Pour in the vegetable oil and orange juice, mixing well until the batter is smooth.

Gradually fold in the crumbled, dried phyllo with a rubber spatula, adding small amounts at a time to prevent clumping.

Transfer the cake batter into a greased 9x13 inch baking pan. Bake for 50-60 minutes, checking at 50 minutes, until the top turns golden brown.

Once baked, remove the cake from the oven and immediately poke it with a skewer in several places. Slowly pour the cooled syrup over the cake, allowing it to absorb a ladle at a time. Repeat until all syrup is used.

Let the cake cool completely before cutting to allow the syrup to fully soak in.