Fussing over delicate phyllo is tedious. Instead, smash it! This dessert is a riff on chef Maria Leivaditaki’s recipe for portokalopita, a Greek syrup-soaked cake made from broken bits of phyllo dough in place of flour. The cake is moist, rich and delicious on its own, but it’s even better with yogurt-spiked whipped cream. To make, combine 1 cup cold heavy cream, ¼ cup cold plain whole-milk Greek yogurt and 1½ tablespoons white sugar; whip until soft peaks form. The cake keeps well and can be made a day in advance and held at room temperature. Store leftovers in the refrigerator for up to four days.