An amazing cheese pie with layers of yufka filled with a mixture of eggs and cheese like quark, feta and yogurt – a Romanian style Borek.
400 g/ 14 oz pack yufka pastry (or phyllo pastry) (See note)
olive oil for brushing
5 large eggs
250 g/ 8.8 oz feta, preferably sheep feta
250 g/ 8.8 oz low-fat quark
250 g/ 8.8 Greek yogurt
salt to taste