Turkey and cheese filo pie

Line a pan with parchment; layer half the filo two sheets at a time, drizzling melted butter over each layer.

Leave the top bottom-layer sheet unbuttered and spread a thin layer of mustard over it without moving the filo.

Line with turkey slices, crumble the feta over, then lay on the Munster slices.

Slice the roasted red peppers into rings and scatter over; sprinkle with crushed red pepper flakes, black pepper and crushed dried oregano.

Layer the remaining filo on top two or three sheets at a time, buttering between layers; leave the last layer horizontal.

Butter the edges well, scrunch and roll the corners into a rustic border (in a 9x13 baking dish, tuck in the sides instead).

Butter the top crust well so it turns golden and crisp.

Score through the top layers only with a sharp knife into 12 portions; brush and pour the remaining butter over.

Bake on the center rack at 375F about 40 minutes until golden.

Let set 15 to 20 minutes, then cut along the scores.