How to make
Beat the egg with a fork in a bowl with a large bottom. Add the yoghurt, baking soda and vinegar. Once effervescent, stir and add the salt and oil (set aside 1 1/2 tbsp of it for smearing the pan). Stir the egg mixture well.
Crumble the feta cheese in another bowl.
Smear the bottom of a nonstick pan with the oil and place 1 whole phyllo pastry sheet in it - leave its edges to spill outside of the pan.
Cut off the edges of another phyllo pastry sheet to obtain a circle the same diameter as the pan. Set it aside, it's for the very top.
Tear the other phyllo pastry sheet into pieces the size of your palm. Dip each piece in the egg mixture and arrange them next to one another in the pan.
Sprinkle on 1/2 the crumbled feta cheese. Cover with pieces dipped in the egg mixture, sprinkle the rest of the feta on. Fold the edges of the 1st sheet that are spilling out inward, then place the final sheet on top.
Put the pan on a moderate stove and once it fries briefly, lower the setting to a lower one for the burek to fry on the inside as well.
After about 10-15 min. flip the burek over using a large plate and return it to the pan. If there's no oil at the bottom of the pan, pour a little in before placing the burek again.
Leave it for another 10 min. on low heat to cook on the other side as well.
