Sift the flour and season with salt. In a bowl where you are going to start the dough, pour warm water and whisk adding flour gradually. When all flour is in, start working the dough with hands and turn it onto work surface. Adding small amount of flour at the beginning so it doesn’t get sticky, continue working the dough for 15 minutes to become smooth and silky. Return the dough into the bowl that you covered with a thin layer of oil, cover with plastic foil and leave to rest for 30 minutes.
Oil a round platter, put the dough on it and thin with fingers, oil the dough and cover with plastic foil, leave to rest for 30 minutes.
Cover with a cotton cloth the surface where you are going to thin the dough into filo sheet, sprinkle with flour and place the dough in the centre, start pulling out ends of the dough with both hands below the dough. Thin the dough until its edges start falling over the edges of the work surface.
Cut ends of the sheet with scissors and sprinkle the filo with water and oil, For the filling crumble the cheese with a fork crack in the eggs and combine together.
Distribute the filling over the filo and lifting the cloth roll the filo all the way. Place the roll in the round baking pan creating a spiral. Sprinkle with some oil and put in a hot oven to bake at 200°C for 30 minutes till you see brownish crust on the surface. Take the pie from the oven and wait for few minutes. Serve with yogurt.