Yeast (1 cube) is mixed with 1 tsp salt, 1 tsp sugar and 400 g of water and leave to rise. Flour, yeast and the oil get involved and leave the country to rise. Chop in small pieces and stew, add cooked rice, cooked potatoes, cut into small cubes and all spices. Stew a little more, stirring constantly. The dough dough is rolled into a large thick (1-1.5 cm) crust. Over half crust spread stuffing and half tossed onto the filler, the ends are pressed with a fork. Top, optional, smears a broken yolk. Bake at 200-220 C until browned on both sides. Serve cold. My husband claims that can be made with ready home filo pastry sheets.