Knead nice dough does not stick, divide 6-7 equal balls. Roll out the first topka sheet the size of a medium pan, greased with lard and put aside. Roll out the second crust smeared with lard and put on first. So are rolled and stacked all the sheets, the latter does not spread with lard. So ordered sheets are rolled on a big sheet. Sprinkle half crust with feta cheese and rolls with the other half is all pinched and rolled gently with a rolling pin. With the edge of the plate cut into rhomboids and fry in very fat (not cut with a knife so as not to open the banitsi).