How to make
Activate the yeast with the sugar and a little flour in part of the warm milk. Sift the flour and beat the eggs with the remaining milk. Knead a soft dough, leave it to rise. Crumble the feta cheese, cut the lard salami into thin round slices and melt the butter.
Once the dough has risen, divide it into 1 large and 1 small ball. From the large one roll out a large and medium-thick sheet, smear it with butter and distribute the feta cheese.
Wrap it into a roll and cut it into smaller rolls as thick as the height of your tray. Do the same with the smaller dough sheet, except after you smear it with butter sprinkle it with poppy seeds, cut it into strips and place lard salami slices on some of them. Wrap into rosettes.
Arrange the large rolls with feta along the sides of the tray, arrange the small ones next to them. Shape the middle of the pita as desired; I made a large roll on top of which I placed 2 pleated wicks.
Leave the pita to rise, then smear it with beaten egg yolk and a little water. Bake in a preheated 340°F (170 °C) oven for about 40 min.
