Sift the flour into a bowl. Put the salt, oil and vinegar in a large bowl, add the warm water and stir. Start adding 1/2 cup of flour at a time while stirring nonstop, until you can no longer stir. At that point, begin kneading the dough with your hands, while adding the flour spoon by spoon. Knead until the dough stops sticking to your hands. It needs to be soft and very stretchy.
Form 12 balls from it and place them onto a slightly floured counter, wrap with a thick and clean towel, leave them as is for at least 30 min. In the meantime, slightly warm up the oil in the pan and crumble the feta cheese separately.
After the dough balls have sat for the time listed, arrange them in the hot oil, roll them in it and leave for another 5 min. to relax. Smear your counter with a little oil, start stretching out a dough ball with your hands, pull on the edges in order to obtain a rectangular layer that's as thin as possible.
Sprinkle the sheet with 2 tbsp of the oil that the dough balls sat in, then add a little crumbled feta. Roll the sheet up into a crumbly roll, wrap it about in a spiral and place in a tray laid out with baking paper. Repeat this process for all of the balls of dough, arrange them in the tray.
Beat the eggs very well with a fork, add the oil to them and beat well again. Smear the phyllo pastries generously using a brush, put tray in preheated 392°F (200 °C) oven, bake about 30 min.
Once they've browned well on top, cover with aluminum foil and finish baking that way.
The secret to the perfect dough for Pulled Phyllo Pastries with Feta Cheese lies in the stirring and kneading. If you follow the instructions described above, step by step, the result will be perfect Phyllo Pastries!