How to make
Sift part of the flour into a bowl. Make a well and add the remaining products; the water needs to be warm, with the yeast crumbled in it.
Stir well with a whisk and start adding flour until you obtain a medium soft dough.
Leave the dough to rise about 1 hour. Then divide it into 5 equal-sized balls. Roll out each into 1/4″ (0.5 cm) thick sheet.
Smear the sheet with the melted butter using a brush, sprinkle on crumbled feta cheese. Wrap the sheet into a roll, twist it and arrange in a spiral in the middle of an 11 3/4″ (30 cm) diameter tray.
Do this for the other 4 sheets, wrapping them around the 1st with about 1/4″ (0.5 cm) of space in between, so there's room for them to rise.
Cover the arranged phyllo pastry with a towel and put it in a preheated oven to rise - about 30 min.
In the meantime, prepare the topping. Beat the 3 eggs with the sugar and pour the milk in slowly. Pour this milky mixture all over the risen phyllo pastry.
It takes seconds to seep in. Place the tray in a cold oven. Turn to oven on to 360°F (180 °C) and bake until ready - to a nice crisp, about 45 min.
Then smear the phyllo pastry with a lump of butter and cover with a towel for about 10-15 min.
