Finely chopped onion stew until soft with a little water and half the fat, then stir in the crumbled feta cheese and beaten eggs. From the flour, salt and water is kneaded elastic dough that is rolled 5 sheets. Peel rank one by one in an oiled pan (30h20 cm), the four of them are sprinkled with oil and part of the filling and top crust sprinkled with fat. Onion pastry is baked in a hot oven until browned.