Assemble your ingredients and make sure you got everything together.

In a medium mixing bowl, whisk together the yogurt, eggs, and baking soda. Set aside.

Preheat the oven to 350ºF. Grease a large, rimmed, non-stick baking pan with vegetable oil. Melt the butter.

Brush the top sheet with a little butter. Spread about 3 tablespoons of the yogurt mixture on the sheet. Sprinkle about 3 tablespoons of the cheese on top of the yogurt.

Starting with the short edge closest to you, carefully roll the sheet of phyllo toward the top of the sheet with your fingers. It should resemble a jelly roll. Don’t worry if the dough cracks or tears a little.

Place the first roll onto the greased pan and repeat this step with the remaining phyllo. You can bend and press the sheets to fit your particular pan. Reserve about 1/4 to 1/3 cup of the yogurt and eggs for finishing the assembled pie.

Drizzle the honey over the rolled and filled phyllo. If the honey is solid, melt it in the pan you melted the butter in. Pour the reserved yogurt all over the rolled phyllo.

Bake the banitsa for approximately 25 minutes, until the pie is golden brown.

Allow the pie to cool for a few minutes so it sets prior to cutting and serving. Cut into squares and serve while warm.