Combine the flour with the starter, yeast, salt and (lukewarm) water and knead. When you have an elastic, non-sticky dough, cover and leave it to rise. After it rises, knead the glina, then the singlino ham and then the feta cheese into the dough. Mold the dough into any shape you like and set aside again to rise. Bake at 180 °C for about 50 minutes.
Recipe by To Steki tou Vergou Restaurant, Messinian Gastronomy Festival 2019