How to cook
For this phyllo pastry I used an electric cooking pot because it has a smaller diameter and higher walls, which allows it to end up taller and fluffier. Smear the pot with oil or butter. Beat the eggs in a bowl.
Put 1 pinch baking soda in 1/3 cup of yoghurt, pour in a few drops of vinegar to extinguish it, then stir and wait for it to become effervescent. Add the mixture to the eggs, 2/5 cup (100 ml) oil, the carbonated water and feta cheese and stir slowly so it doesn't spill out. Cut the smoked bacon into cubes.
Take 2 phyllo pastry sheets at a time, make folds as you arrange them in the oven dish, pour on 1 ladle of the mixture, sprinkle with bacon and continue in this order until out of sheets. Pour a little of the mixture over the final sheet and put small cubes of butter on top. Bake at about 338°F (170 °C) until ready. Shortly before taking it out, sprinkle with grated cheese.
Once it's ready, take it out, invert the oven dish onto glasses and wait for the phyllo pastry to cool for 15 min. This way it remains fluffy and voluminous.