Line a baking tray with parchment paper.

Place two metal pastry rings on the paper to act as a mold for the pie.

Brush the bottom of the parchment paper inside the rings with melted ghee.

Lay down the first sheet of phyllo dough.

Brush it generously with ghee.

Lay the next sheet in the opposite direction (crosswise) to ensure even coverage and strength.

Repeat this process until you have used 5 layers of dough, brushing each layer with ghee.

Spread the cheese and herb mixture evenly over the center of the dough layers within the rings.

Fold the overhanging edges of the phyllo dough inward over the cheese.

Don't worry about making it perfect; a ruffled, "rose-like" appearance on top adds to the texture.

Brush the top of the folded dough thoroughly with ghee to ensure a golden, crispy finish.

Preheat the oven to 170°C (340°F). Bake the pie for 25 minutes.

Lower the oven temperature to approximately 160°C (320°F) and bake for an additional 10 minutes until the pastry is deeply golden and the cheese is melted.

Once out of the oven, sprinkle the edges or the center with finely ground pistachios.

Cut into wedges and enjoy. This pie can be served hot for a gooey cheese pull or at room temperature for maximum crunch.