Mix all the ingredients for the filling and stir well. Oil an enameled or aluminum oven dish 11 3/4″ (30 cm) in diameter.
Sprinkle 2-3 tbsp of the filling all over the oven dish. Place a phyllo pastry sheet, wrinkle it around the edges so it matches the oven dish.
Sprinkle 2-3 tbsp of the filling again. Repeat this process with 2 more phyllo pastry sheets. On the 3rd sheet, besides filling, sprinkle crumbled feta cheese as well. The amount of feta cheese you use is up to you.
Repeat with the rest of the sheets.
Once you've arranged the phyllo pastry, cut it into squares or into cake slices, as I did. Beat the topping and pour it over the phyllo pastry everywhere, while pressing down on the edges lightly with a fork.
Place lumps of butter here and there and the phyllo pastry is ready to bake. Put it in a cold oven, turn it up to 356°F (180 °C) with the fan on.
Invert the phyllo pastry and after 15-20 min. it's ready for consumption. It comes out fluffy, soft and tasty!