Make the topping for the phyllo pastry pie from the beaten eggs, yogurt, flour and vanilla. Take two sheets at at time, evenly distribute the cut into small pieces Turkish delight, walnuts and some dried fruits - also cut finely.
Pour a spoon of the topping on carefully, roll it up into a roll and put it in a lightly greased baking dish.
Repeat this process for all the other sheets until out of ingredients, arrange them in a spiral. Pour on the rest of the topping and put to bake at 392°F (200 °C). Remove the cooked phyllo pastry pie, cool it slightly and pour on a sugar syrup made from 1 cup sugar + 1 cup water + 1 1/3 tbsp (20 g) butter; while boiling it you can also add grated lemon rind.