In a medium bowl, whisk together all ingredients except the filo pastry. Grease the bottom and sides of your baking pan and set aside.
On a working surface, fold each filo pastry sheet like a paper fan. Place upright in the pan, starting at the rim. Repeat with the remaining sheets, layering them around in a circle.
Pour the egg mixture over the prepared filo pastry. It doesn't have to be perfect. Poke with the tip of a knife to create small pockets for the egg mixture to distribute. Sprinkle with sesame seeds if you wish.
Bake for 20-30 minutes or until the top is golden brown and the egg mixture is set and not jiggly. Remove from the oven and let stand for 15 minutes before slicing. Serve warm or cold.
Make sure your baking dish is at least 2.5 inches deep. A shallow cake pan is NOT suitable for this recipe.
You can sprinkle the top with sesame seeds before baking for added texture.
Oven temperatures vary, so keep your eye on the pie during the last 10 minutes of baking. If it starts browning, but it's not set, cover lightly with a piece of foil. If it's done, but the top is not golden-brown, you can quickly broil it (30-60 sec.).
Keep this egg pie refrigerated in an airtight container for up to 4 days.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.
Tips for working with fillo
Thaw frozen fillo sheets overnight in a refrigerator. In its original package, you can store it in the fridge for up to a week.
Tender fillo sheets are sometimes tricky to work with; it's best to work fast. Otherwise, they'll dry out, crack, break, and become useless. However, if that happens, not everything is lost. Simply crumble or layer the sheets into the greased pan, pour with the egg mixture, and continue as per recipe instructions.
If you're new to using these fragile pastry sheets, it is best to cover them with plastic wrap and a kitchen towel and only remove them to grab the next sheet so that they remain pliable.
Don't worry about sheets splitting or having minor tears in this recipe. The egg filling will hide all the little imperfections.
There is no need to grease each fillo sheet for this recipe.