How to make
Clean the leeks well, cut them into pieces about 4″ (10 cm), then cut lengthwise and finally across - the goal is to obtain small pieces that are easy to separate. In a small pot, pour half a glass of water, about a cup of oil, salt and put the leeks to stew.
In a suitable bowl, whisk 2 eggs with a little oil, the yogurt and feta cheese. Once the leeks cool a bit, add 2 eggs to them and mix. In a greased tray, place the phyllo pastry sheets, while alternating between the fillings - feta cheese, then leeks and so on.
Place the last two without any filling between them. With a fork, pierce a few holes in random locations in the crust, so that the oil gets evenly distributed. Beat the last egg in the same bowl you used earlier, in order to use up any remaining feta cheese - use it for topping.
Smear it on top nicely with a spoon and sprinkle with savory. Bake for half an hour.
