Mix the butter with the egg cream. Sift flour with baking powder and salt. Pour it into the butter and quickly knead a soft dough. If the dough is sticky add a little more flour. Wrap it in foil and store it in the refrigerator while you prepare the other things for cheesecake. Cut the vegetables into thin long strips and without them white. Blanch them for 1-2 minutes in boiling salted water and immediately chill them in a bowl with ice water. Will remain so raw, will maintain their freshness, but will slightly plastic. In a bowl, stir all ingredients for the filling without the feta cheese, which add last. Grease lightly with butter pie pan. Roll out the dough on a baking sheet, lightly sprinkled with flour. The diameter of the circle should be slightly larger than the shape in order to shape the edge. Bring dough inside with paper, remove it and pierce with a fork. Pour the filling over the dough. Arrange vegetable strips facing them alternate and overlap. Start from the end to the middle. You will get great color spiral. Coat the vegetables with a little olive oil and bake the dish in a preheated oven at 180C for about 40 minutes. * The original recipe Yoli with goat feta cheese and cottage cheese from goat's milk. I suppose it will be more tasty, but not at home so love them and replaced them with cow feta cheese and cottage cheese from cow's milk.