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Into a bowl add the flour, the salt, the butter and the water, knead until you have a very soft and smooth dough
Divide the dough to equal parts, shape them into ball shape, flatten and let them rest into the pan with the melted butter and olive oil
Into another bowl mix the feta cheese, the anthotiro or ricotta and the eggs, mix and set aside
Take one by one the ball shaped dough and open a phyllo over the counter by stretching the dough from all sides, until you have a very thin phyllo dough
Fold the dough less than halfway, add as much filling as you want, just don’t overdo it won’t hold, wrap it all the way around and transfer in swirl pattern at the skillet until is full
Bake at 380F (180C) until is golden crispy
Let rest for 30 mins and then cut and enjoy!