Begin by defrosting the Filo pastry sheets.

Then prepare the filling by combining eggs, yoghurt, 1 cup of sugar, oil, baking powder, and 1 tablespoon of vanilla extract in a bowl.

Stir the mixture thoroughly using a whisk.

Set aside 15 tablespoons of this mixture in a separate bowl.

In the original large bowl, incorporate the poppy seeds and mix well.

Now, it's time to assemble the pastry.

Divide the Filo sheets into three separate groups, each consisting of about 4 sheets.

Arrange the first layer group of sheets in a deep tray, remembering to grease lightly each sheet  with oil.

Pour half of the poppy seed mixture over the sheets.

Next, arrange the second set of Filo sheets over the poppy seed mixture, greasing each sheet with oil.

Spread the remaining half of the poppy seed filling over the entire surface of the sheets.

Layer the final group of oiled Filo sheets.

Pour the set-aside yoghurt mixture (15 tbs without poppy seeds) over the top layer.

Pierce the assembled pastry in several places using a light knife.

Bake in a preheated oven at 180 degrees for 30-35 minutes. Ensure the pastry achieves a golden-brown color but also allows it to cook thoroughly for at least 30 minutes.

While the pastry is baking, prepare the syrup.:

- In a saucepan, combine 2 cups of water, 1 cup of sugar, and 1 tablespoon of vanilla extract.

- Stir periodically until it begins to boil, then remove from heat and set aside.

After removing the baked pastry from the oven, pour the prepared syrup over its entire surface. Allow it to cool completely.

Serve this delicious Poppy Seed Filo Pastry with joy. Its tender, flavorsome nature will be appreciated by all.

Bon appétit!