*The filo pastry will dry out very quickly if exposed to the air. Cover it immediately you open it. Damp tea towels are frequently recommended but the towel must be barely damp otherwise the pastry will become gummy. You can also use cling wrap or waxed paper. I first cover the dough with cling wrap but for additional protection and being ultra-cautious I also use a barely damp tea towel on top of that; it helps keep the cling wrap in place.
*If you have previously used filo pastry for a recipe that requires more precise layering and some of the sheets have torn badly, don’t throw them away, cover them with cling wrap and refrigerate. They are ideal for a pie such as this.
*You will use roughly 2 tablespoons (40 ml) of olive oil brushing the sheets of filo pastry. The remaining 1 tablespoon of olive oil is for drizzling across the top of the pie before baking.
*The Australian tablespoon is 20 ml size, which is 4 teaspoons, about 1 teaspoon more than most other countries.
*I have brushed the sheets of filo with olive oil but for convenience and speedy preparation, you could also use an olive oil spray.
*For best results and superior flavour I suggest you use Italian parmesan and grate it yourself. I choose Grana Padano, less expensive than Parmigiano Reggiano but with fantastic flavour.
*You can use other herbs such as dill, parsley or chives or finely sliced spring onions/scallions.
*As the cheeses are quite salty, you will not need to add any additional salt.