Beat the eggs. To them, add the yoghurt which needs to be at room temperature. Next, add the salt, stir and add in the yeast + sugar which you've dissolved in a little bit of cool water.
Add the flour and stir everything to a homogeneous mixture. Leave the dough to rest for 10-15 min. Open up the phyllo pastry sheets after the dough has sat for the allotted time.
You need 2 phyllo pastry sheets for each little pie. Lay out the sheets adjacent to each other lengthwise. Lightly smear the one that's going to be on top with oil or butter. Put 2-3 tbsp of the mixture and smear just the middle of the sheet.
Sprinkle with feta cheese, then fold the left and right sheets toward the middle, to meet the 2 halves (you don't have to overlap them). Roll up the resulting rectangle into a tight roll.
Arrange the phyllo pastries in a sutiable container on top of baking paper with some distance between them. Smear each phyllo pastry with the mixture on top and leave them to sit for about 10 min. Bake them in a preheated 356°F (180 °C) oven until they gain a golden color.