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1
To make the dough, mix flour and salt together in a large mixing bowl.
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2
Cut in half of the butter using two knives.
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3
Alternatively, you can use your hands, until you have the butter and flour combined to make a coarse meal.
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4
Add water and stir until dough forms a ball.
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5
Place dough on a clean lightly-floured surface.
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6
Lightly flour a rolling pin and roll out dough to about 1/4 inch thickness.
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7
Cut half of the remaining butter into thin slices and lay out on 2/3 of of the dough, leaving about a 1-inch margin around the dough.
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8
Fold the unbuttered third over, and then fold again.
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9
Use the rolling pin and roll out the dough and repeat with the last remaining butter.
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10
Fold dough into a smallish square, wrap in plastic wrap and stick in the fridge to chill for about an hour.
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11
Meanwhile, to make the filling, dice up the mushrooms and saute with the butter.
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12
Remove from heat and mix in feta crumbles.
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13
Once dough is nice and chilled, remove from the fridge and cut in half.
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14
Preheat the oven to 425 degrees.
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15
Roll out the dough into a large rectangle.
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16
Using a pizza roller, cut dough into roughly 4-inch squares.
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17
Brush dough with beaten egg and place 2 tablespoons of the mushroom feta mixture into the squares.
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18
Fold the squares into triangles and place on a lightly greased baking sheet.
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19
Repeat with the other half of the dough.
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20
Brush tops with beaten eggs and bake for 20 minutes.
