For the filo, place flour in large bowl and make a well, adding the salt, vinegar, olive oil and ouzo or raki. Use your hands to combine and add a little of the warm water to form a soft pliable dough. Knead for 5 minutes, then place in an oiled bowl to rest for an hour.

Clean the eggplants well and add a few punctures with a knife. Grill eggplants on a gas ring or BBQ until they are soft and tender (or you can bake in the oven). When they are cool, peel and strain them overnight. In a separate bowl, combine the mashed eggplants, cheeses and eggs to a uniform texture. Season to taste, but the mixture may be salty enough from the cheeses. 

Roll out the dough so that it is very thin, but still strong enough to hold the pastry filling. Use a saucer or small plate to cut out rounds in the dough, adding about a teaspoon of filling to each round. Fold the rounds and press down the edges with a fork. Add the pastries to a hot frying pan filled with an inch of hot olive oil. Make sure the pan and oil are definitely hot before you add the pastries. Fry on both sides until golden brown. Place on paper towels and serve immediately with a chilled glass of ouzo or raki.