Preheat the oven to about 170 degrees Celsius.

Crumble the feta into a bowl and add the ricotta, chopped dill, milk and one of the tablespoons of olive oil. Beat the eggs and add most (leave a little to brush the pastry). Combine this mixture well.

Brush a medium, shallow pie dish (about 30cm across) with the remaining olive oil.

Roll out the pastry until it’s about 5mm thick. Place it as centrally as you can over the pie dish and push gently into the corners, leaving the edges overhanging.

Tip the feta mix into the pie dish and even out, then layer the pastry edges over it. There’ll probably be a bit of a gap in the middle but don’t worry about that, it’ll let any air out. Crumple the pastry as evenly as you can and then brush with the remaining egg.

Pop in the oven for about 40 minutes until the pastry is golden. Leave to cool before eating. You’ll love it!