Leave the margarine off the fridge overnight or at least keep it for 4 hours at room temperature. Place the water, olive oil and salt in a large bowl.
Add the flour gradually as you knead. Make a soft and pliable dough that doesn't stick to your hands.
Divide the dough into two balls.
Dust your working surface with plenty of flour and roll out one ball into a sheet, as large as you can make it.
Brush all the surface of the filo sheet with margarine.
Take the right side of the filo sheet and fold it up to the middle. This is effectively, 1/4 of the sheet. Then take the left side of the sheet and fold it over the side that is brushed with margarine.
Brush the two folded sides with margarine and fold once more. This way, you have a long and narrow filo sheet.
Brush the whole surface with margarine and fold towards one side always, as many times as you can,
Until the dough is well folded.
Dust the working surface with flour as well as the filo pastry.
Roll out a filo sheet that is as large as the baking tray that you will be using. Spread greaseproof paper on the tray and set the filo aside for 30 minutes at room temperature. Roll out the second ball of dough in the same way.
Crumble the feta cheese and mix it with the eggs and the pepper. Spread the filling on the filo sheet.
Top your pie with the second filo sheet, draping the excess filo inwards.
Brush with margarine and without scoring it, bake the pie at 200°C until it gets fluffy and golden brown, for about 40 minutes. Best of luck.
