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In a small pot put the butter with Greek yogurt to melt.

Add the flour and roast for 3 minutes.

Add milk and stir with whisk until thickens.

Withdraw from heat and add the eggs, stirring constantly until incorporated. Add salt and pepper and let the béchamel sauce aside.

Preheat oven to 180 °C.

In a wide frying pan, put the oil to warm well.

Throw the onion and the chopped peppers and cook for about 10 minutes, stirring until softened slightly.

Withdraw from heat and add the cheeses, the chili pepper, a little salt and plenty of pepper.

Pour the peppers mixture to the pan with the béchamel sauce and mix well.

Grease with a little melted margarine a baking pan and strew a round country style fillo pastry ZIMI PSACHNON. Grease it with butter and cover with a second fillo pastry.

Repeat the process for another two fillo pastries (a total of 4 fillo pastries on the base). Empty the filling and strew with a spoon to go everywhere.

Cover with the remaining fillo pastries, buttering them in between.

Engrave the pie with a sharp knife and bake for 1 hour or until turns golden brown.

Take the baking pan out of the oven and let the pie to cool.

Cut into pieces and serve.