Mix the water with the salt and start adding flour and knead until you get a medium stiff dough. Divide the dough into 5 balls and let them rest for 20 minutes.
Roll out each ball into a thin sheet on a lightly greased or floured surface. Roll out the first sheet, distribute thin slices of lard on it, put the second sheet on and repeat for the rest.
Then the sheets are rolled gently into the largest and thinnest possible sheets. Brush half of it with the beaten together eggs and crumbled feta cheese. Carefully fold them in half and using a blunt knife, cut them into individual pies.
Make sure that the cut edges are tightly closed, so as not to open when frying.