Round Cheese Bourek

Ingredients
FILLING:
 * 1 PKG. DRY YEAST
 * 1/4 CUP LUKEWARM WATER
 * 1/4 TSP. SUGAR
 * 3 1/3 CUP ALL PURPOSE FLOUR
 * 1/2 TSP. SALT
 * 3/4 CUP LUKEWARM WATER
 * 1 CUP MELTED BUTTER
 * 9 EGGS (SLIGHTLY BEATEN)
 * 1/2 LB. CRUMBLED FETA CHEESE
 * 3 TBSP. MELTED BUTTER

Directions

 * 1) Butter a large round pan and set aside.
 * 2) Prepare yeast with 1/4 cup lukewarm water and 1/4 tsp. sugar and set aside.
 * 3) Sift flour and salt into large bowl; make a well in the middle. Add prepared yeast. Begin mixing by hand slowly add lukewarm water. Knead well until dough forms a ball of medium consistency. Approximately 10 minutes.
 * 4) Divide dough into 14 equal parts, roll into round balls, cover and let stand for 1/2 hour. Melt 1/2 lb. butter in saucepan.
 * 5) Roll out 4 balls into about 6 inch circles, STACK one on top of the other, brushing EACH with melted butter excluding the top layer. Let stand briefly; then roll the stack out on slightly floured table to just a little larger than the bottom of your pan. Place in pan and brush top with melted butter.
 * 6) Mix filling spread evenly on top of the dough right to the edge of pan.
 * 7) Now roll out one ball as thinly as you can; sprinkle with butter and gather it loosely in folds, and with a slight pull elongate it.
 * 8) Staring from the centre of the pan, place this dough over filling in pan, circling it to look like a pinwheel.
 * 9) Repeat with remaining balls until you have reached the outer edge of your pan. Sprinkle with remaining butter very generously.
 * 10) Cover with a tea towel and set Bourek OVER (not in) a pan of very not water and let stand for 20 minutes to rise. Take bourek to the oven and Bake in a preheated oven of 300 F. for 45 minutes; until nicely browned.