Next time take ready-made phylo dough from Bulgaria. It's called "kori za banitsa" and solves the problem that usually in recipes and howto videos the part with the dough is magic.
Milene, I don't know what kind of feta you've had, but it's not soft. At least in Germany and the Netherlands feta is not soft, and it's very similar to our sirene.
And definitely what you want to do with the cheese is not "grind" but either "crumble" or "grate". Grinding would imply that it's very hard.

You can make tarator, mish-mash (fry some onions, add 3-4 sliced red peppers and continue frying, after peppers are fried add 400-500g. of canned tomates and boil for some time until it gets thick, add 250g. of crumbled white cheese and 3 eggs, stir well), fried kyufteta (mix 500g of minced pork and beef(50/50 or 60/40), one egg, one finely cut middle-sized onion, one slice of bread soaked with water, some black pepper and some salt, then make kyufte shapes out of this and fry in a pan), or even sauerkraut with pork, for which I will not offer a recipe because I've cooked it once with the help of black magic and a Polish recipe for a similar but different meal. :D