Finely chop the cabbage, put in a small amount of water. Cabbage should stew in their own juice.

Melt the butter, be careful! do not boil. Dough: mix the sifted flour, olive oil, lemon juice, salt, water, add enough so the dough does not stick to hands, must be elastic. Knead briefly. Cover with cling film and leave in the fridge for 30 minutes.

With cabbage, drain, cool, add eggs, crumbled feta and pepper.

Divide the dough into 2 parts. Each part roll into a bundle, cut into 9 pieces. So you will have a total of 18 parts. Take 9 parts, roll out thin with a rolling pin tortillas 7-8 cm in diameter. Put one tortilla on a plate, sprinkle with melted butter, flatbread, butter, and so 9 parts, the upper lubricated. The same with the other 9 parts.

You have got two slides. Each roll to fit your baking sheet.

Grease a baking sheet (about 55 by 30 cm). Spread one layer, put the stuffing, cover it with the second layer. Wrap the edges up to the top. Coat the dough lightly with the beaten egg. In a preheated oven 180 C for 30 minutes. Bon appetit!