Dock is cleared, washed and cut. Suffocating in fat. Once cool, mix with the eggs and the feta cheese. From products dough is kneaded dough usually Banichan which we divide it into 7-8 equal balls. Each ball is rolled into a circle with a diameter of 35-40 cm. This crust is sprinkled with stuffing and fold envelope from four sides to the center and so finished kartalachka baked on hot plate. You ready kartalachki be poured with Overdone butter and warm water and gently steamed to soften them. Is cut into squares and serve.