• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Brush a deep baking tin of about 30x22 cm/12x9 inches with olive oil. The baking tin needs to be deep to avoid messing up your oven with the runny cheese filling. Mine is about 5 cm/ 2 inches deep.

Filling:

• Mix: Place the eggs into a large bowl and beat them well with a fork or a whisk. Crumble the feta into the bowl, add quark and yogurt, mix well with the fork. Add salt to taste; it depends on how salty the feta cheese is.
• Don't overmix; you want the mixture to be somewhat crumbly from the feta, it should not become a paste.

Assemble:

• Keep the pastry sheets you are not working with covered with a kitchen towel in the meantime. I prefer to prepare all the pastry layers first, spread them on my very large kitchen table, and when they are ready, divide the cheese filling evenly between the sheets.
• Pastry layer: Take one pastry sheet and brush it lightly with olive oil. Place another sheet on top and brush again. Repeat with a third pastry sheet and brush again.
• Add filling: Place some cheese filling on only one half of the yufka pastry, leaving a little bit of space around the edges. Fold the other half of the pastry on top of it. Brush the folded half again with a bit of oil.
• Push the sides of the pastry towards the middle so that the whole thing forms creases; see the pictures.
• Repeat until you have used all of your pastry and filling. Keep in mind that each layer of pastry should be made out of 3 pastry sheets layered on top of each other with olive oil in between.
• Cut: Place each formed, creased pastry assembly into the prepared pan. When everything is in the pan, cut 3 times across the filled pastry, it will make things easier for you when the pie is ready to serve.
• Bake: Place the baking pan in the oven and bake for about 30 minutes or until golden brown and cooked through. Serve hot or at room temperature.