Dissolve the fresh yeast in warm water. Allow the yeast to rise for around 10 minutes.

Combine the flour, salt and three cups of warm milk, and add the dissolved yeast.

Knead until a soft but non-sticky dough is obtained.

Cover the prepared dough with a damp cloth and allow to rise for 1 hour.

Divide the dough into two parts, then split each of the divided parts into seven balls of the same size, making a total of 14 balls.

Roll out the dough balls to the size of a serving plate. Top with the remaining butter or add more if needed, and stack the seven dough circles on top of each other, greasing each layer with butter.

Using a straight rolling pin, roll out the seven layers of dough to obtain two phyllo sheets of 1 cm thickness. The sheets should fit a baking tray.

Place one of the phyllo sheets on the baking tray and crumble the feta cheese over the top. Cover with the second sheet.

Put in a preheated oven at 200oC/390oF and bake until the top of the borek is golden. The borek that comes out of the oven should be crispy.

If you want to soften the pastry, cover it with a damp cloth and allow it to rest for 5–10 minutes.