Mix the flour and salt, make a well and crack the eggs in the middle.
By adding a bit of water, knead the dough well and make a stiff but pliable dough
Divide into 10 balls, 2 of which should be bigger than the rest While the dough is resting, crumble the feta cheese and mix with finely chopped parsely
Sprinkle your workplace with flour + starch mix, take a small dough and roll it as thin as you can. Even though one can argue that you should not have any cuts in the rolled dough, I would not lose sleep over it.
In the mean time, put water (more than a gallon) some salt and olive oil to boil in a big pot.
When you are done rolling the small balls, take a big one, roll it flat and lay it on the greased round baking pan
Before cooking the dough in boiling water, make sure to have another big bowl of very cold water next to it. And you should have a strainer to let it drip when it comes out of this hot + cold bath
Take one of the rolled doughs and dump into boiling water, cook it between 30 secs to 1 min, and pull out of hot water, transfer into cold one.
When it is completely cooled, take it out of there to the strainer.
Transfer it into the round baking dish, brush with the oil mix and do the same with the next rolled dough.
After two, three doughs you should also consider putting some of the filling.
In my case I ended up having 3 layers of fillings The last big one again goes on top without boiling.
Brush it with the rest of the oil (or get more olive oil) and bake in a preheated oven at 350F (170C) for about 40 - 50 mins, until somehow brown at top
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