3 sm. potatoes
3 eggs, minus 1 egg yolk
2 tbsp. oil
1 c. grated Romano or Parmesan cheese
1/2 c. crushed feta cheese

DOUGH:

1/2 c. water
1/2 c. milk
1 c. oil
1/2 tsp. salt
4 c. flour

Boil potatoes in skin until soft to finger pressure. Cool, peel, mash and combine with eggs, 2 tablespoons oil and cheeses to make a smooth puree. Place water, milk, 1 cup oil and salt in saucepan. Heat until liquids just begin to bubble up through the oil. Remove from heat and stir in flour a cup at a time.

Place ball of dough on a smooth surface and briefly knead until elastic and uniform. Break off walnut size pieces of dough, and roll out to circles approximately 3 inches in diameter. Place a large rounded teaspoonful of filling in center of round, and fold over to seal. Cut curved edge with a glass or round cookie cutter.

Oil jelly roll pans liberally (at least 1 tablespoon of oil per pan). Place crescent shaped burekitas close together but not touching on oiled pan.

Mix extra egg yolk with a few drops of water. When pan is full, glaze each burekita with the extra egg yolk mixture. Place in 375 degree oven and bake for 45-50 minutes until golden brown. Yield: 5 dozen burekitas.