Hard boiled and peeled eggs divided into two parts along the length of the egg. The yolks were removed and mixed with other products, so as to obtain a nearly smooth cream. Careful with the salt if the feta cheese is savory. With cream filling egg whites, using a syringe or a teaspoon. Slices of cheese cut into triangles, pinning him to the canvas. Soletata breaks into pieces of the required length, pinned to the mast. The remaining space on the cream pinned onto the olive and parsley. preferably yoghurt, because the cream becomes firmer and better kept decoration.