How to make
Knead a dough from the flour, salt, sugar and the yeast that has been dissolved in cool water and a little milk. Knead a dough similar to one for a phyllo pastry pie, which is left in a warm area to rise until doubled in volume. The ready dough is then slightly kneaded and partitioned.
On the bottom of a buttered pan, stretch out one half of the dough and sprinkle it thoroughly with a mixture of crumbled feta cheese and eggs. Pour over with the melted butter and cover with the second half of the dough, spread out in a thick sheet.
Brush it with plenty of butter on top and distribute the remaining feta cheese and egg mixture. The Razlog fudula pie is baked in a preheated oven until browned. Best eaten when still warm.
