In a large bowl, mix together all the filling ingredients. Set aside.
Separate phyllo dough into two piles of 6-7 sheets.
Preheat at oven to 375℉/ 190℃. Using a pastry brush with olive oil in a 40 cm/ 15,75 inches round shallow pan.
Lay down 1 sheets of phyllo and brush with olive oil mixture. Place the second phyllo on top of the first one and brush with olive oil. Continue until you have spread 6 sheets of phyllo.
Spread the cheese mixture over the phyllo making sure it is spread evenly.
Cover with 6-7 more phyllo sheets repeating the same process (brushing with olive oil). Make sure that you do not scrunch the final 2-3 phyllo sheets.
Brush the top layer with olive oil. Cut only through the phyllo (not all the way down).
Bake for about 40 minutes. Lift side slightly to make sure the bottom is baked.
Let it cool for 15 minutes and cut in pieces.
