Step 1

Take phyllo out of the fridge, but keep it in the box. Let it adjust to the room temperature for about 30 minutes. In a large bowl add filling ingredients. Mix well with your hand until the filling is completely integrated. Set aside. Heat oven to 490°F (250°C).

Step 2

Generously oil the baking pan. Take phyllo out of the box and unwrap. Keep on a kitchen towel. Take one sheet, spread it on your working area, and generously spray (brush) with oil. Grab a handful or two of the filling and spread a line of it (the thickness of about two thumbs) on the shorter end of the phyllo sheet. Roll the filling and phyllo up like a cigar. Transfer to your baking pan.

Step 3

Repeat until you run out of the ingredients. Place the rolls tightly next to each other in a pan. Spray (or brush) with a dash of oil on top, and transfer to the oven. Lower heat to 450°F (230°C).

Step 4

Bake for 30 minutes, checking occasionally. If the pie starts to blush cover it with foil.  A few minutes before the pie is done, melt the topping ingredients together. Spray the pie with the topping, cover with a kitchen towel and let rest 15-20 minutes before serving.  (Optional) Cut the pie perpendicularly.

Step 5

The pie tastes best about 20-30 minutes after baking when it's warm, but not hot. Serve with plain yogurt, kefir, or buttermilk and a tomato salad. Keep outside for a few hours, or in the fridge for up to two days. Potatoes don't keep well in the fridge, so it's best if you consume the pie while it's fresh. Warm it up using your preferred method. For earlier assembly and freezing (which isn't recommended at all!) look at the notes.