In a large bowl, combine flour, baking soda, baking powder and salt.
Stir in one egg, buttermilk, milk and 3 tablespoons of oil until dough comes together.
In a separate bowl, finely crumble the feta cheese; add ricotta cheese and one egg; mix until thoroughly combined.
Chop the fresh dill and mix into the cheese and egg mixture until evenly spread throughout.
Divide dough into 8 sections.
On a floured surface roll each section into an 8-inch circle.
Add ¾ cup to 1 cup of filling mixture to the center of each circle.
Spread the filling out until it reaches just up to ¼-inch from the edge of the dough.
Fold the edges of the dough over the top of the filling so there is 4 to 6 folds over the top.
Roll out the filled dough into a 6-inch circle.
Pre-heat a cast iron skillet, over medium heat, and coat the surface with oil.
Add the pies, one at a time, and crisp on each side until golden brown; 2 to 3 minutes per side.
Transfer to a plate and serve hot.