Count the number of phyllo pastry sheets in the packet, mine had 16. Divide them in 2 piles of 8. Take 2 sheets, put them on the counter and sprinkle with feta cheese crumbled ahead of time.
Place another 2 sheets on top, sprinkle with feta. Arrange 8 sheets (4 pairs) in this manner. Roll up the entire thing into a loose roll and cut it into 8 equal parts, about 1 1/2″ (4 cm) each. Arrange the rolls in an oiled tray.
Repeat this process with the other 8 sheets. Sprinkle the rolls with a little oil on top.
Distribute the butter, cut into pieces, on top.
Bake in a preheated 356°F (180 °C) oven until golden, about 60 min.