Fold the overhanging phyllo sheets over creating a cool ruffle look. Brush with more butter if needed.
Cut into 8 pieces and pop in the oven for 45-50 minutes.**
Drizzle the pie with cooled syrup everywhere especially on the edges.
* Phyllo dough sheets should be covered with a slightly damp kitchen towel at all times as it dries out very quickly.
** Check the pie after 20 minutes if you notice that the edges are starting to brown, cover loosely with aluminum foil.