Spread a tray with a little oil, take 2 sheets of phyllo pastry and place them in the tray, fold the edges in if the tray is round. Crumble the feta cheese, as much as you'd like and put 2 sheets of phyllo pastry on again. Repeat until out of phyllo pastry is done and then cut the finished pastry into squares.
Spray the edges of each piece with preheated oil, then whisk the eggs with a little salt and a little water and pour them over the pastry.
You can also smear it with a brush, as you prefer. Put it to bake at 320°F (160 °C) and keep an eye on it.
After baking, sprinkle the pastry with water and invert it onto 3 bowls for a few moments.
Then wrap it with a thick towel. A tip: wrap any leftover phyllo pastry with the plastic from the packaging of the phyllo pastry - it keeps it from going dry!