Lay out the phyllo pastry sheets - they need to be very fresh. Smear each one with oil separately.
Wrap each one into a roll along its width, using a thin stick to help you, leaving about 2 of unrolled sheet at the end.
Take the stick out and form it into a circle, in such a way so as to form the base with the unrolled part.
Arrange the phyllo pastries in an oven dish you've buttered ahead of time. Beat 2 of the eggs with the feta cheese and fill the phyllo pastries with it.
Sprinkle with poppy seeds.
Beat the remaining egg with the yoghurt and smear the sides of the phyllo pastries.
Bake until golden.