Knead a smooth dough from the products for the sheets. Divide the dough into 14 equal balls. Let them rest for 30-40 minutes. Roll out each ball into a thin crust the size of the tray.
Put the first sheet in a greased tray and brush it with a little oil. Place another 2 sheets in the same way on top. After placing each oiled crust, sprinkle it with crumbled feta cheese.
Continue in this fashion until finished. Slice the pastry in a crisscross pattern and pour in a little melted butter. Put it to bake in a moderately heated oven at 392°F (200 °C) until browned.
After baking, remove it and pour on 3 4/5 cups (900 ml) of water to it. Leave it for a little while until it absorbs the water and put it back in the oven again at 482°F (250 °C).
Bake until it absorbs all the water and just the oil remains.