How to cook
Knead a smooth dough from the flour, water and salt. Tear it into balls the size of a walnut. Coat the balls with oil, arrange them in a tray and let them rest for 30 minutes.
Then, roll out each ball into a small pita. Stick the pitas together 4 at a time, smear melted butter between each. Roll out each pita quartet into a large sheet, then cut them into large chunks. Set aside 1 whole sheet to cover the buttered phyllo pastry at the end.
In a greased tray, arrange the cut up pieces of pastry sheets in 3s and 4s on top of each other, while smearing melted butter between them. Sprinkle on a stuffing made from beaten eggs and crumbled feta cheese. Finally, cover everything with the whole sheet. Sprinkle the remaining melted butter on top and add a little water.
Bake in a moderately heated oven.