We knead the flour with water, oil and salt until it becomes a regular dough so we can roll out the phyllo. We cover it and leave it in a warm place for about an hour. We divide the dough into 10 parts and roll it out into thin phyllos. We cut each phyllo, first into strips two centimeters wide and then in small squares. We boil half of them in 1 & 1/2 liter of salted water. At the same time, we fry the other halves in warm oil until the y get a golden brown color. We pour them together with the oil in the pot with the boiled ones and we stir. The maggiri must be a little juicy. We serve it hot, with grated dry anthotiro or grated cheese.