Burning dough: water, the oil and the salt is heated to boiling. Add the flour and stir with a wooden spoon until the dough begins to come off the court. After slight cooling to the dough adding eggs one at a time, stirring constantly. Steamed dough with a spoon or a bag of spray form small balls with a diameter of about 3-4 cm. On pan, previously greased with butter. The balls were baked initially at a higher temperature, then at moderate and finally at a low temperature until it is fully firing (about 20 minutes). Ready balls after cool cut flaps. They were then filled with saline cream prepared as follows: The butter becomes heated. To this was added flour, stirring continuously. When the color becomes golden, added to it crumbled feta cheese. Stirring was continued until the melting of the feta cheese, then the mixture is diluted with milk and again vigorously stirred to obtain a homogeneous mass. To it add chopped dill and 2/3 of pickles. filled balls covered with shredded cheese. They put on the caps which are topped with olives, a slice of cucumber, peppers, parsley, roasted walnuts.