Preheat the oven to 180°C (350°F). Grease or line a 22–23 cm round pie or baking dish. Lining with baking paper is optional, but it helps if you plan to lift the pie out to serve.

Place the phyllo sheets between two damp tea towels to stop them drying out while you work.

Take one sheet, brush it lightly with melted butter, and scrunch it lengthwise into a loose concertina. Coil it into a spiral and place it in the centre of the dish.

Repeat with the remaining sheets, coiling or arranging each one around the centre until the dish is filled. You can also form individual rosettes and nestle them together.

Brush any remaining butter over the top and bake for 15 minutes, or until the pastry is golden brown. Add a few extra minutes if needed.

Meanwhile, whisk together the eggs and sugar in a large jug or bowl. Add the milk, cream, vanilla, and cinnamon. Whisk until smooth.

Remove the dish from the oven and gently pour the custard over the hot pastry. Cover loosely with foil to prevent over-browning.

Bake for 20 minutes, or until the custard is just set. If it looks too wobbly or wet, give it a few more minutes.

Allow the pie to cool slightly, then dust generously with icing sugar and extra cinnamon.

Slice and serve at room temperature.