How to make
In part of the warm water, dissolve the yeast and sugar, add 2 tbsp of the flour and stir, leave in a warm place to rise. In a large container, sift the flour, add the salt and stir. Add the eggs which you've beaten with a fork, as well as the oil and yeast mixture, knead a soft dough, cover with plastic wrap and leave in a warm area to rise for 30 min.
Divide up the risen dough into 3 equal parts. Further divide up each part into 5 balls, i.e. 5 balls in 3 piles, wrap them with a clean towel and leave to relax for about 5 min.
In the meantime, crumble the feta cheese in a container. In a separate container mix together the soft butter and lard.
Take 1 of the 5 balls and roll it out into a sheet the size of a plate, smear with part of the soft fats, place a 2nd sheet on top and more fat, repeat for all 5 balls of dough, without smearing the last one.
Roll them out together into a larger sheet about 12 1/2″ (32 cm) in diameter, place it in an oiled tray, smear it with fat and sprinkle on 1/2 the crumbled feta cheese.
Repeat this process for the other 10 balls of dough in the same order. Stack atop the other sheet. Cut the whole thing into squares, rectangles or rhombuses, smear with beaten egg, sprinkle with sesame seeds.
Leave in a warm area for 30 min., bake in a preheated 390°F (200 °C) oven for the 1st 10 min., then at 360°F (180 °C) until ready.
