To make the dough in a dough mixer

• Sieve the flour straight into your dough mixer bowl. Add half of the water with the salt, oil and vinegar to the flour and start kneading with the mixer on a low speed. Add extra flour and water gradually while kneading with the mixer until you have a soft elastic dough. This will take roughly 15-20 minutes.
• Finish kneading by hand to make sure your dough is no longer sticky. Shape the dough into a ball, place it in a large bowl and cover with plastic wrap. Let the dough rest for 20 minutes.

To make the dough by hand

• Sieve the flour into a heaping pile onto your working surface and make a well in the middle of the flour. Pour half of the water with the oil, vinegar and add the salt in the well of flour. Whisk the liquids lightly with a fork to combine them. Start mixing small amounts of flour into the liquid until a dough is formed. Begin kneading the dough by hand. Gradually, add the rest of the water and extra flour into the dough and continue kneading the dough by hand until you have an elastic soft dough that is no longer sticking to your fingers. Shape the dough into a ball. Place the ball of dough inside a bowl, cover the bowl with a kitchen wrap and let the dough rest for 20 minutes.
• Flatten the rested dough with your fist, then divide it into 6 equal pieces. Shape a ball with each piece of dough. Place the dough balls on a tray and cover with a plastic wrap. Leave the dough balls to rest for 20 minutes.

To make the filling

• On a plate, crumble the feta cheese with a fork. In a large bowl, whisk the eggs until foam forms on the surface. Add the oil and the crumbled feta to the bowl. Stir all ingredients well.

To assemble the feta pie

• Preheat the oven to 170°C/330°F degrees. Brush a 32 cm round baking tray with melted butter.
• Roll the first ball of dough into a round thin pastry sheet. Start pulling the ends of the pastry sheet with your fingers in all directions until you have a very thin, almost see-through, round sheet of pastry. The pastry sheet should be roughly the same size as your bakin tin.
• Drizzle the feta filling lightly onto the ready pastry sheet. Fold the closest end of the pastry sheet with the feta filling inside approximately 1 cm. Start rolling the pastry sheet like a pancake, with the feta filling on the inside. Place the roll along the inside wall of the baking tray.
• Repeat the same steps with the rest of the balls of dough. Assemble the pie from the outside to the centre of the baking tin.
• Sprinkle soda water over the feta pie and brush the the top of the pie with a little bit of oil. Place the pie in the middle of the oven and bake for 20 minutes.
• Check the feta pie after the first 10 minutes of baking. If it is getting worryingly brown on the top, cover the tray with kitchen foil. Place the foil with the shiny side down, to reflect the heat toward the pie.
• When the feta pie is ready, take it out of the oven. Cover it with a tea towel and let it rest for 10-15 minutes.

  If you want your pie softer and not that crispy, drizzle a little bit of water over it as soon as it is out of the oven and cover with a tea towel.

Serve your feta pie with plain yoghurt on the side or with a yoghurt drink.