In the bowl of the mixer stirring the yeast with the milk, add salt, 50 g of melted butter, yogurt, sugar, salt and baking soda, yogurt and eggs, as previously have paid half yolk for coloring spreads. Begin adding flour and stirring with the mixer on low speed. When the dough begins to separate from the walls of the bowl then put on a clean table for kneading. Sprinkle flour on the table and interfere until exhausted Sprinkle flour dusting once again, until the dough is homogeneous and no longer takes more flour. Wrap it with a towel and let it rise for about an hour and a half. Again interfere dough and divide into two parts. One of the parts is about 1/4 of the total dough. This part gives shape to the disk, and place it in the middle of the round baking pan. Roll out remaining dough it a rectangular crust, with an approximate thickness of 5 mm. The sheet is smeared with butter and rest it will bear stuffed eggs and crumbled in small pieces feta cheese. The sheet is wrapped on the long side, and cut transversely to the length. Cut pieces must have a length approximately equal to the height of the center plate. These pieces are arranged around the central disk placed on the flat part obtained by cutting. Leave povtasa a little weak in a heated oven with the door open. Central disk is pricked with a fork to go gases rising. Then bake in preheated oven about 40 minutes at about 200C. When almost baked, the bread is coated on top with the remaining half yolk, which should be diluted with two tablespoons of water to not become too saturated color. Once baked, with a towel for about 15 minutes and is then ready for serving and eating.