In a bowl place the water, yeast and yogurt and mix well

Add the flour, salt and mix first with the wooden spoon and then by hand

Cover with a lid and let rest for 45 to 60 minutes

For the first filling, mix the sun-dried tomatoes cut into small pieces with the grated feta cheese

For the other two fillings, crumble and mix the manouri and mizithra and divide into two bowls.

In a bowl, will add the spring onion, dill and pepper

In the second bowl, add only mint and black pepper

Place the dough on a floured counter and divide it into balls of the same size

Spread the balls in discs and brush them with a little soft butter

Add the filling and wrap each sheet in cornet, closing the edges with your fingers. Press the cornea from above to take the shape of a pit then spread to the size of the pan with the rolling pin

Put some oil in a pan and as soon as it is hot I put the pie inside and cover with the lid. Bake on medium heat first the one side, then turn from the other, cover again with the lid