Beat the eggs and add them to the bowl with the crumbled feta. Add the pepper and the yogurt and stir well.

Put the first piece of dough on a floured surface and flatten it with your hand. Roll it into a thick round pastry sheet, about 42cm / 16.9” in diameter.

Brush a round baking pan with olive oil (40cm / 15.7” in diameter)

Using the rolling pin, transfer the sheet carefully to the oiled pan. Arrange it nicely so that it also covers the pan’s sides.

Spread the filling evenly over the rolled out dough.

Roll out the second pastry sheet (40cm / 15.7”). Wrap it around the rolling pin, transfer to the pan and cover the filling.

Arrange it nicely and seal the edges. Cut a shallow cross into the dough from edge to edge. Brush the dough with olive oil.

Bake in a preheated oven, at 180⁰ C / 350⁰ F, for 55 to 60 minutes. Enjoy!