Heat the milk and water. Put the yeast with the sugar and 1 tbsp flour in it and stir. Put 2 1/2 cups flour in a bowl and make a well. Break 1 egg in it and add 2 tsp butter and 1 pinch salt. Separate the egg white from the yolk of the 2nd egg.
Add the white to the flour. Put the yolk in a separate bowl with 1 tbsp oil, which we'll be using to smear. To the flour, add the activated yeast with the milk and sugar. Knead a soft dough. Sprinkle flour on the table and knead the dough to obtain a nice, soft ball. Use very little flour to finish kneading, only about 3-4 tbsp. Cover the dough and leave to rise for 40 min.
Oil and flour an 11 3/4″ (30 cm) diameter tray. Roll out the dough to the same diameter and put it in the tray. Put a small plate in the middle and trace its diameter roughly (or just eyeball it). Cut a cross in the middle, then cut another one, to obtain 8 vertices. Smear the uncut part of the large circle with chutney.
Chop the feta cheese and sausages into small cubes. Distribute them over the chutney. Grate the cheese and sprinkle it on top as well. Sprinkle savory. Grab the vertex of one of the cut parts and fold it over the filling, tucking it in well toward the walls of the tray and underneath the dough itself. To make it reach, stretch it out.
I did this in a regular tray but I think it would be better to prepare it in a cake form with a ring because the vertices would tuck in better and you could then put the ring on, i.e. it would be more firmly secured.
Smear the resulting wreath with the beaten yolk with oil. Then sprinkle with sesame seeds. Bake in a preheated 392°F (200 °C) until ready.