3.5 glasses flour
1 cup olive oil
3 eggs + 1 egg for the top
250 g Feta cheese of Epirus
A little salt
2.5 glasses of water
Stir the ingredients and make sure that the slurry is not too tight (more sparse than the cake).
Brush a pan with oil and a little butter to keep the pie from sticking and mix.
Pour small pieces of feta cheese, butter and 1 egg whipped up on top.
Bake at 180-200 C until browned.