| Filo dough
||Divide into 6 balls. Cover with a damp cloth and leave at room temperature for at least 1 hour.
||Roll the dough balls into sheets as you need them. In a pie dish, layer dough*2, filling, dough, filling, dough, filling, dough*2, brushing olive oil over the dough each time.
||Trim excess dough from the pie dish. Score with a sharp knife to vent. Bake in a hot oven for 20 minutes. Reduce heat to moderate, bake an additional 20 minutes or until the crust is golden and pulls away from the edge of the dish. Leave to cool for a few minutes.