1. Oven: 400 deg F, or 375 deg F for fan ovens. (200 deg C, 180 deg C fan ovens). 2. I used a 7" x 7" x 1 1/2" glass oven dish, which is small but just the right size. Oil dish very lightly. 3. Open the phyllo pastry, lightly butter or the top sheet, and line the dish. Don't cut off the overhang. Carry on like this, lightly pressing the next 2 sheets on to the previous ones. Leave the overhang as is. 4. Mix the cheeses, nuts, chopped peppers and spring onions in a bowl. Toss until well mixed but work lightly. Add the breadcrumbs and toss through. 5. Beat the eggs in a bowl until foamy, and add the Tabasco to the eggs if you are using it. Add to the cheeses, and mix through. 6. You will need very little milk -- this depends on your cheeses and eggs -- so as to "wet" the mixture but not saturate it.There should only be the tiniest bit of liquid on the bottom of the bowl if you lift the mixture. 7. Scrape into the phyllo-lined dish, and smooth top. Fold the phyllo overhang over the cheese, and oil the bits lightly. The overhang should be adequate to cover the pie. If it does not, it doesn't matter. (S A phyllo sheets are quite large, so it all depends on that!) 8. Bake in the pre-heated oven for 40 - 45 minutes, turning DOWN heat to 350 deg F/180 deg C after about 10 minutes, or less for convection/fan ovens. Watch that the top does not burn. 9. This is a rich dish, and can be a main vegetarian dish, with a nice salad. If you use a flatter dish, it can be cut into small squares as a snack. ---------------------------------------------------------------------------
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