Flour with yeast sifted three times. Add egg, lean salt, salt, sugar, the oil, yoghurt and 150 ml lukewarm water. Knead into a soft dough. In a suitable container stew meat (if done stuffed with meat) until ready, then add the onion (stewed in sunflower oil or butter with a little salt). Add the peppers with tomato juice and simmer for 10 minutes. Remove from heat, add the spices, then crushed the feta cheese and mix well. The dough is divided into two parts - one is slightly larger. Spread in pan in which you will bake the edges protrude. Pour the filling and Cover with the other part. Ends pinched carefully. Top is brushed with egg and bake about 40 minutes. It is not necessary to rise. Dough rests only 15-20 minutes until cooked stuffing. Once baked, sprinkle with a little water and cover with a cloth to soften.