Add sugar and water to the pot and bring to a boil over low heat. While it is boiling, add lemon juice and boil for two more minutes and turn off the heat. Mix olive oil, lemon juice, vinegar and eggs in a bowl. Add flour to the mixed ingredients, knead and prepare a soft dough. Take out 45-50 meringues from the dough. Cover the meringues and rest for 30 minutes. Sprinkle starch on them and open them one by one. Stack the dough on top of each other, sprinkling starch between them. Cover and rest for 30 minutes. Butter the tray with melted butter and roll the rested dough thinly with a rolling pin and spread it on the tray. Sprinkle melted butter on each layer. After placing a little more than half of the dough on the tray, sprinkle the walnuts. Spread the remaining dough in the same way and pour the rest of the remaining butter on top. Slice the phyllo in the tray into triangles. Bake in the oven at 140 degrees for about an hour. Pour the warm syrup slowly and serve when it cools down.