Preheat your oven to 190 C/ 170 C fan. Lightly grease a 9 inch pie plate and a 9 x 13 casserole dish with a little oil.
Crack the eggs into a medium sized bowl and lightly beat them.
Crumble the white cheese onto the top and stir in. Add the yogurt, oil and water and combine well.
Unroll the phyllo pastry, and working with one sheet at a time lightly drizzle three or four dessert spoons of the egg/cheese mixture over the top. You don't want to saturate the pastry, just sprinkle it. I then used my hands to distribute the mixture evenly across the pastry dough.
Loosely roll the sheet of phyllo pastry up like a log and place into your prepared baking tin in a spiral shape.
Repeat with the remaining layers of pastry.
If there is any mixture left, drizzle it over the top of the rolls of phyllo. Dot with butter and bake for 45 minutes, until golden.
Leave to cool for 20 minutes before slicing. Serve with extra yogurt.
Leftovers can be kept in an airtight container at room temperature for 2 to 3 days. Do not refrigerate as this will cause the pastry to go soggy.