Beat eggs with sugar, add yogurt, oil and baking powder, and mix everything well.
For poppy filling
Put poppy seeds on a low heat in a sickle, add sugar and milk. Cook, stirring constantly, for about 5 minutes until the poppy is soft and a consistent filling is made.
Arrange 2 phyllo pastry leaves in a greased pan, coat with 2-3 tablespoons of sweet filling and 3-4 tablespoons of poppy filling.
Repeat the process until all the material is used up.
Cut the complex pie into squares, then pour a little filling at the end.
Bake at 392F (200°C) for about 30 minutes, until golden brown.
For topping
Meanwhile, prepare a topping of 500 g of sugar and 500 ml of water.
Pour water and sugar into the sickle.
Cook over low heat for 20 minutes from when it starts to boil.