Ingredients
2 sheets filo pastry
1 medium egg, yolk only
1 tbsp full-fat milk
2 tbsp pine nuts
200g/7oz Greek yoghurt
55g/2oz clear honey

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place a piece of Tefl on a baking sheet.
3. Cut out four same-sized circles from each sheet of filo pastry. Lay the filo circles out on the Teflon ensuring you leave a gap between each one.
4. In a small bowl mix together the egg yolk and milk.
5. Brush each circle of filo with a little egg wash, then sprinkle over the pine nuts.
6. Bake the filo in the oven for 3-4 minutes until golden and crispy.
7. Meanwhile, in a medium bowl mix together the yoghurt and honey.
8. Place a cooked round of fion to a serving plate.
9. Top the filo with 1 tbsp yoghurt mixture, a drizzle of honey, a round of filo, 1 tbsp yoghurt mixture, a drizzle of honey, a round of filo, 1 tbsp yoghurt mixture, a drizzle of honey and finish with a round of filo.
10. Repeat step 9 with the remaining cooked filo, yoghurt mixture and honey on a separate serving plate.
11. Serve immediately.