How to make
In a bowl, dilute the yeast and sugar with the warm milk. Leave it to effervesce. Sift the flour with the salt and add the pre-beaten together yolk, egg and butter. Add the effervescent yeast as well.
Knead a soft dough. Leave it to rise for about 1 hour or until it doubles in volume.
Prepare the filling: mix the feta and eggs together, melt the butter. Divide the dough into 4 balls, roll them out to circles about 10″ (25 cm) in diameter. Arrange them on top of one another, while putting stuffing and smearing with butter after each. The last one serves as a lid.
Roll out the whole thing into a sheet about 16 1/2″ (42 cm) in diameter. Cut it into strips and twist them. Arrange in an oiled tray next to one another. Smear with milk and egg on top. Bake in a preheated 360°F (180 °C) oven until ready or golden.
Our thanks to Maria Simova for the recipe.
