Preheat your oven to 350°F. Spray your baking dish with oil.
In a large skillet, cook your pancetta until crispy. Remove to a paper towel lined plate. Add the onion and saute in the pan for 2-3 minutes. Stir in the garlic for 30 seconds. Add in the cabbage, season with salt and pepper and toss. Cover the pan and lower the heat. Cook the cabbage for about 10 minutes or until wilted. Stir occasionally. Transfer mixture to a paper towel lined platter and mix in the dill. Let it cool down.
For the batter, in a large bowl, mix the lightly beaten eggs with the mayo, sour cream, yogurt until smooth. Add in the flour and baking soda + powder and mix until combined. Transfer 2/3 of the batter to your baking dish and spread out evenly. Top with the cabbage mixture and spread out evenly. Top with the feta and the pancetta evenly. Then spread on the remaining batter. Sprinkle with the sesame seeds and bake for 1 hour to 1 hour and 10 minutes. Allow to cool 20 minutes prior to slicing.