Preheat the oven to 170ºC/gas 3-Grease an 18cm x 30cm baking tray.,

Melt the butter and set aside.,

Chop the nuts, then mix in a bowl with the brown sugar, cinnamon and 50g of the granulated sugar.,

Whisk the eggs, then stir into the nut mixture with 100g of the melted butter and leave to one side.,

Reheat the remaining butter, so it’s loose enough to brush over the pastry. Remove the filo from the packaging and, working quickly, line the dish with a layer of filo, so it hangs over the edge, then brush with butter.,

Repeat, layering up the pastry and butter until you’ve used all of the filo, making sure there is plenty of overhang with each sheet.,

Mix the nut filling one last time, then pour it into the case.,

Fold in the overhanging pastry to create a ruffled top – it won’t cover the whole pie, but you want to show a little of the filling.,

Bake in the oven for 45 minutes, or until crispy.,

While the pie is cooking, place the remaining sugar in a pan with the honey, lemon juice and 100ml of water. Bring to the boil, then simmer for 5 to 10 minutes, or until you have a light syrup.,

Take it off the heat, stir in the orange blossom water, and cool.,

Remove the pie from the oven and drizzle over the honey syrup. Leave it to cool completely.,

Chop the remaining pistachios and sprinkle over. Serve with a good dollop of thick Greek yoghurt on the side, if you like.