Mix ricotta, Parmesan, eggs, sour cream, nuts (or breadcrumbs), and spices in a bowl. Beat well until the mixture is smooth and homogeneous.

Take a ceramic baking dish and grease it with butter. Lay down three sheets of filo pastry, ensuring they cover the entire dish and hang over the edges—this will form the base of the pie. Spread 2-3 tablespoons of the filling evenly over the pastry, then place another sheet of filo, trimmed to fit the dish. Continue alternating layers of filling and filo until the filling is used up. Finish by covering the pie with three more filo sheets from the base. Sprinkle with water and spread on top a spoonful of Parmesan.

Place the pie in a preheated oven at 200°C and bake for 40 minutes until golden. Allow the pie to cool, then serve with a green salad.

For those who love experimenting, try serving the pie with the fruity sauces made for latkes!