Cup of Yum
1. Preheat the oven to 400°F/ 200°C. Brush a deep baking tin with olive oil.

Filling:

1. 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, and mix well with the fork. Add salt to taste; it depends on how salty the feta cheese is.5 large eggs + 9 oz feta + 9 oz low-fat quark + 1 ½ cup Greek yogurt + fine sea salt
2. Don't overmix; you want the mixture to be somewhat crumbly from the feta, it should not become a paste.

Assemble:

1. 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.
2. 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.14 oz yufka pastry + olive oil
3. 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.
4. Push the sides of the pastry towards the middle so that the whole thing forms creases; see the pictures.
5. 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.
6. 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.
7. 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.