Boil the rice and drain it from the water. Leave it to cool. Beat 4 eggs in a bowl, add the yoghurt, crumbled feta cheese and drained rice.
Stir well. In a round, oiled form, place 3 phyllo pastry sheets, while sprinkling each one with a little oil. Distribute some of the filling on the 3rd sheet.
Arrange another 3 sheets on top, sprinkled with oil again, put stuffing and continue until out of sheets. Cut the phyllo pastry into squares or slices like a cake.
Put pieces of butter here and there on top and pour a mixture of 2 eggs and milk, beaten together, over it.
Bake in a preheated 356°F (180 °C) oven about 1 hour. Take it out and cool it, then serve. It's wonderful with fresh vegetables!