Cut the phyllo dough in half. Cut each half to 3 equal pieces. Shape into a ball and set aside. (Each piece is going to be one phyllo sheet).
Flour your working surface ( preferably a large wooden one). Take 1 dough piece, and dust it with flour until it stops sticking to your hands.
With a rolling pin start working the dough. Roll up and down starting from the center of the dough. Roll a few times up and down and then flip the dough upside down. Making sure each time you dust with flour both the surface and the phyllo (otherwise it will start to stick on the rolling pin or on the surface). The more you roll the more flour it absorbs and the bigger it will get. To flip it when it has become big enough, roll the phyllo in order to wrap it around your rolling pin.
Keep rolling until you have a piece of phyllo that's big enough to cover your baking pan's width and height.
Hold the baking pan on top of the phyllo you just made and check if it's big enough. NOTE: if phyllo sheet tears somewhere no worries as the next phyllo sheet will cover it.
Grease the pan (a round 12-inch / 30-cm) with PLENTY of olive oil. Now slowly unroll your first phyllo in the pan.
Grease the phyllo with plenty of oil and start making the next one. After having 3 phyllo layers, add the filling.
Cover the filling with 3 phyllo layers (don't forget grease well in between).
Cut the excess phyllo of the inner 4 layers leaving the remaining 2 outer phyllo sheets to overlap inwards and create a pie ending.
Preheat oven to 428 °F/ 220°C.
Grease the top of the pie with olive oil and prick a few times with a knife.
Bake the pie for about 30-40 minutes. Or until it gets a light golden brown color on top. Shake the pan to make sure the pie's bottom is cooked as well. When it's done the pie will move in the pan otherwise it will stick to the bottom.
Let the pie stand for a few minutes before cutting and serving.