Preheat the oven to 180–200°C.
Boil the pasta until just al dente and drain well. Beat the eggs together with the MEVGAL Fresh Milk, MEVGAL Dairy Cream anda little salt and pepper and mix with the MEVGAL cheeses, ham (optional) and the pasta.
Place six sheets of pastry onto a large baking dish so that the bottom and the sides are covered, spreading them liberally with butter. Pour the pasta mixture on top and fold in the sides of the loose pastry.
Crumple the last piece of filo pastry, cut it into small pieces and place in an irregular pattern on top of the pie. Pour over the rest of the butter, and bake until crisp and browned.