In a bowl add the milk, water, sugar and stir until sugar melts. Add the yeast, cover and leave for 10 to 15 minutes.

Add the salt, egg, oil and stir.

Gradually add the flour whilst stirring.

Knead by hand for 5 to 6 minutes, cover and leave in a warm place for 30 to 45 minutes or until it doubles in size.

In a bowl, mix the crushed feta cheese and the grated yellow cheese. Add the egg, butter, salt and pepper and mix lightly.

Turn the oven to 210 degrees Celsius

Set aside some of the mixture to put on the pie and shape the rest into two soft balls.

On a work surface that is slightly floured, place the dough and divide it in two pieces.

Spread each ball by hand on a round sheet, so big that it can fit inside the cheese ball.

Place the cheese ball in the dough you spread and carefully seal the ball in the dough. Place the seam from the bottom and carefully with the rolling pin flatten the ball in a tray that fits in a 32 cm pan.

Place the pie in an oiled pan.

Sprinkle with the cheese you kept aside and with a knife make a few holes in the surface.

Bake on the bottom shelf for 12 to 15 minutes depending on the thickness of the pie.