Thaw the filo dough sheets.

Meanwhile, blend the yogurt with sugar and vanilla extract.

Whisk the eggs thoroughly.

Combine the whisked eggs with the yogurt mixture.

Stir the ingredients together to create the filling.

Prepare a rectangular oven tray, roughly 3 cm in height. Layer 2-3 phyllo sheets, allowing the edges to extend slightly over the tray's sides. Melt the butter and brush it between the phyllo layers.

Pour a third of your filling over the phyllo. Optionally, sprinkle some raisins at this stage.

Layer another 2-3 buttered phyllo sheets. Spread half of the remaining filling, followed by another 2-3 sheets.

Top with the final layer of yogurt filling, creating a structure of 3 phyllo layers and 3 filling layers. Fold in the overhanging edges over this last layer. Using a knife, make 5-6 deep incisions in the pie. Bake at medium temperature.

Bake until golden brown. On removal, the pie might appear puffed up, but it will settle in around 15 minutes.

Observe the beauty of your pie post-settling. Let it cool thoroughly, then dive in and relish every bite.

Bon appétit!