For this recipe you're going to need 6 clay pots or ceramic or clay bowls that can withstand heat treatment.
For each clay pot you're going to need 2 phyllo pastry sheets. If using thick sheets, you need to increase the quantities of eggs and milk.
Smear each clay pot with a little oil. Smear a phyllo pastry sheet with melted butter, put a 2nd sheet on top of it and again smear with butter.
Divide up the feta cheese so you have about 2 oz (50 g) for each phyllo pastry. Crumble it and put the portioned amount at one end of the phyllo pastry sheet, along its length.
Roll it up and put it in the bowl/clay pot, wrapped about itself in a spiral. Do this for the rest of the sheets and fill all of the clay pots. Beat the eggs with the milk and add a pinch of salt.
Pour some of this mixture into each bowl, distribute it evenly. Wet the sheets well on top. Cut about 2 tsp (10 g) butter to put in the middle of each phyllo pastry in the bowls. Put them in the oven and heat it up to 338°F (170 °C). Bake the phyllo pastries for about 40 min. until golden.
Take them out of the oven and slide a knife along the sides of the clay pots to carefully unstick the phyllo pastries from the walls. Take them out and put them to cool on a metal grid, so they become crunchy.
If you prefer to have them soft, put them in a plate and eat up. These phyllo pastries are really fluffy and tasty, you don't need baking powder or baking soda for them; they fluff up plenty due to the eggs.