Preheat the oven to 200˚C.
Wash the potatoes very well, prick with a fork all over, brush with butter and wrap each one in tinfoil. Bake the potatoes for 50–60 minutes until they start to soften.
Allow the potatoes to cool a little, then remove the skins. Cut into round slices. Coarsely grate the MEVGAL Makedoniko Light Semi-Hard Cheese and mix with the herbs. Beat the MEVGAL Dairy Cream or the MEVGAL Harmony Strained Yoghurt with the eggs and add 120ml of the MEVGAL Fresh Milk (save the rest for later) and the seasoning. Mix this mixture with the cheese. Lay the filo pastry sheets in a baking tray so that the bottom and sides are covered, brushing each sheet with butter.
Layer the potato slices on top of the pastry, including a generous layer of the cheese and egg mixture between each potato layer. Trim the pastry so that it overlap the top of the pie. Beat the egg yolk with the rest of the milk and pour over the pie. Pour over the rest of the butter. Bake at 160–200˚C, until the top of the pie is golden brown.