Knead a nice, smooth dough from the products for it, by first activating the yeast. Cover it with a towel and leave to rise.
Beat the eggs with the crumbled feta cheese. Divide the dough into small balls the size of a small apple.
Stretch out each ball from all sides and put stuffing on one half of it.
Cover it with the half without stuffing and pinch the edges closed well so it doesn't open up during frying. Tuck parts of the dough underneath to obtain something like a seam.
Fry the mekitsi in heated oil on both sides to a nice, gold crisp.