How to make
Knead a dough from the flour, water and salt but don't let it be too soft. Divide it into small balls.
Butter each ball well and then leave them for about an hour to rest. Your dough is ready when you press it with your finger and it stays that way.
Roll out each ball into a thin sheet on top of a greased surface. Stretch it out as much as possible.
Sprinkle with oil and crumbled feta. Wrap into rectangular packets and arrange them in a greased oven dish.
Bake the phyllo pastries in a preheated 430°F (220 °C) oven until golden. Smear the ready phyllo pastries with butter.
