Activate 1 cube of dry yeast in 1 2/3 cups (400 ml) warm water with 1 tsp sugar and several teaspoons of flour. Once effervescent, pour it into a bowl with 2 cups flour, 1 egg, salt, 2 tbsp yoghurt, 1 tbsp vinegar and 5 tbsp oil.
Stir and continue adding flour. It took about 2 lb to obtain a soft, nonstick dough. Leave it to rise. Shape the dough into a long wick, divide it into 3 parts.
Roll them out in a rectangle. Smear the 1st with butter and sprinkle with feta cheese, cover with the 2nd, smear with butter again and sprinkle with feta cheese. Place the 3rd rectangular sheet at the very top and smear with butter only.
Cut the rectangle into 4 strips lengthwise. Then divide each of those in 2 but leave them connected at one end. Decorate and weave them together.
Do this for all 3 strips. Arrange everything in a tray and bake in a preheated 356°F (180 °C) oven until reddened. After you take it out, sprinkle with water and cover with a clean towel.