Knead a soft, nonstick dough. Leave it to rise (double in volume).
Divide up the risen dough into equal parts (about 2 oz (50 g) each) and shape them into balls. Roll out each ball into a circle about 1/4″ (0.5 cm) thick. Put a little crumbled feta cheese in the middle, fold the edges inward to close the feta cheese inside.
Flip them over, roll out into a circle again, cut each into 8 starting from the edges but not going all the way through to the center. Use the segments to form the leaves of the flower. Turn each leaf over carefully so that the cut part is facing up, finish shaping into a flower and place in a tray covered with baking paper.
Bake in a preheated 212°F (100 °C) oven until it rises, smear it with beaten yolk, 1-2 tbsp oil and 1-2 tbsp milk. Turn the heat up to 338°F (170 °C) and bake until ready.