How to cook
Beat the eggs, cool water, vinegar, salt and gradually start adding the flour. You need to get a soft dough. Divide it into 14 identical balls, cover them with plastic wrap or a towel and leave to rest.
Melt the butter and mix it with the oil. Take a ball, sprinkle your counter with flour and begin rolling it out. The sheet needs to be as large as you intend to make the phyllo pastry (mine was 11 3/4″ (30 cm)).
Grease the oven dish and place a rolled out sheet, pour on a teaspoon of butter and smear it over it.
Roll out the rest of the 13 sheets the same way, putting a teaspoon of butter over each one and stacking them. On the 5th sheet, sprinkle on half the feta, put on 5 more sheets and add the rest of the feta.
Put it in a preheated 390°F (200 °C) oven, then lower to 360°F (180 °C).
Once the phyllo pastry is well baked, take it out, pour 1 2/3 cups (400 ml) cold water over it and return to the oven for another 20 min. until it absorbs all the water.
Remove from the oven once you feel that it's ready and leave it to rest for 10 min. Then serve with salted ayran.
Guaranteed results! Spectacularly delicious!