Method:​

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Place about 250 g of HELIOS gluten free all purpose baking mix and the butter - cut into small pieces - in a bowl.

Use your hands to mix the butter into the flour until the mixture has a sandy texture.

Add the remaining ingredients and knead the dough.

Gradually add more baking mix if needed until the dough becomes soft and non-sticky.
Divide the dough into 4 pieces.

Dust the work surface with rice flour and roll out the dough into thin sheets, using extra rice flour as needed to
prevent sticking.

Place two phyllo sheets in a greased baking pan, brushing olive oil between them.

Add your desired filling, then top with the remaining two sheets, brushing plenty of olive oil between the layers and on top.

Score the top with a knife and bake at 400°F (200°C), using top and bottom heat, until the pie is golden brown.

Remove from the oven and coverwith a kitchen towel to let the crust soften.