Preheat oven to 220 degrees C. Brush the baking pan and put one phyllo sheet on it, leaving the edges up. Save one more phyllo sheet for later, you will need it to cover the filling.
Tear apart all other phyllo sheets. Whisk cottage cheese with eggs, oil, baking powder and yoghurt. You can also add a pinch of salt.
In the bowl with egg and cheese filling, add the phyllo sheets you tore apart into smaller pieces. Stir nicely so all the sheets are soaked evenly. If the mixture is too dry, add more yoghurt.
Pour the mixture on the baking pan and spread it evenly. Put down the edges of the bottom sheet so they cover the mixture. Use the second phyllo sheet you saved to cover the mixture and fold its edges inside, so they go under the bottom sheet.
Brush some olive oil and milk on the cover sheet and sprinkle some sesame seeds. Bake at 220 degrees Celsius for 10 minutes and then 1 more hour at 175 degrees.