Dough: Combine water, flour and olive oil in a medium sized bowl and mix well. Knead the mixture until the dough is no longer sticky. Separate into two halves. Let the dough sit for 30 minutes. Filling: In a small bowl lightly beat the eggs and set aside. Bring a large pot to boil, add the wild greens and 2 spoonfuls of salt. After 5 minutes remove the greens and cut in chunks. Heat oil in a pot, add the herbs, spring onions and saut?. Add the greens, salt pepper and sugar. Turn off heat, add the wine and let evaporate. Add the feta or myzithra cheese, eggs and stir all ingredients well. Brush a baking pan with butter, roll out the phyllo dough and separate in two parts. Place one phyllo sheet on the bottom making sure it covers the sides of the baking pan and pour in filling. Cover the pan with the second sheet. Close the dough at the edges as in a pie crust.