Crumble the feta cheese and beat the eggs together, stir well.
Lay out a phyllo pastry sheet, cut it in 2 down the middle, put 1 part atop the other. Smear it with oil, then distribute some of the egg/feta cheese mixture and pieces of butter.
Fold the long side about 3/4″ (2 cm) inward, then fold 1 corner over the opposite 1 to form a triangle, thus closing the phyllo pastry.
Heat a little butter and oil in a pan and crisp the phyllo pastries on both sides. An ideal breakfast for young and old alike.