Position a rack in the center of the oven and heat the oven to 450 degrees Fahrenheit.  Line a sheet pan with Gefen Parchment Paper.

In a medium bowl, whisk the eggs, cream, chopped dill, lemon juice and pepper.

Lay the pastry squares on the baking sheet, wet the edges with water and fold over a half-inch border on all four sides, cutting into the corners to help fold it neatly.

Crumble the feta evenly over the dough, keeping within the border, and then carefully pour the egg mixture over the cheese, taking care that it doesn’t drip onto the border.

Bake until the pastry is puffed and golden on the border and the underside, and the filling is bubbly and browned, 18 to 20 minutes.