Knead your ingredients (you will find the analogies below, but logically you can do this using various other dough recipes) and make 2 balls which you set aside coverd in a bowl coated with flour to rest for 1/2 hour. Roll out one ball (don't be particularly concerned about the thickness).
Form two concentric circles with the tip of the knife and 8 radiuses that start from the external side of the smaller circle as in the picture. Just score, don't cut through.
Brush the whole filo sheet with plenty of oil.
Now cut the outer pieces through one by one.
Place them on top of the inner circle. If they are larger than it, you can cut them in half.
Fold the 8 pieces of filo of the second row inwards in order to cover your ball.
If necessary, pull them a little.
Do the same with the second ball and wrap them in cling film. Leave them in the fridge for at least 2 hours but the more the better.
Roll out the filo and once more it doesn't matter how thick it is since it contains at least 17 more filo sheets. Place them in a baking tray brushed with oil with the edges hanging over the sides.
Add the filling.Roll out the other filo sheet as well, cover the pie and fold the edges together.
Brush the top of the pie with oil, score it and it is ready to bake. When it is golden brown it is ready. When you cut it you will see that there are many layers of filo like the ones that you buy in the store but this is a much easier process than using store bought filo sheets because you have to brush with oil each one of them.
