Beat the eggs with oil, add crumbled cheese, and yogurt which has previously been mixed with bicarbonate soda. A tray (do not use teflon coating) is smeared with fat and put in the stuffing balls, so as not to tip and come off eventually.
In the greased baking tray, arrange your pie pieces. Each line of rusts is topped with 3-4 tablespoons of the mixture. Topmost row is soaked with oil. Press the edges well.
The pie is put to bake in a well-heated oven for 30-35 minutes. Then eject the tray with the pie, which is wrapped in paper and turned on three empty jars to cool to the right temperature for serving.
This way, the pie remains fluffy after cooling.