METHOD
1. Put the peaches in a pan with the honey, vanilla pod and 2 tablespoons of water. Cover the pan with a lid, place it over a medium heat and cook the peaches for about 15 minutes until they have softened and started to
break down.
Remove the lid and continue to cook until the liquid has reduced and has a jammy consistency. Leave to cool for 10-15 minutes.
2. Pre-heat the oven to 190°C/170°C (fan-forced). Brush a sheet of filo with melted butter and use it to line a 20cm cake tin, with some filo hanging over the sides of the tin.
3.Repeat with 4 more sheets of buttered filo, alternating the direction of each
sheet.
4. Remove the vanilla pod and pile the filling on top of the filo sheets, then level it out with the back of a spoon.
5. Fold the pastry that's hanging over the edges of the tin over the filling and brush it with butter. Finish with the remaining sheets of filo, tucking it in around the outside of the pie. Brush the top with the remaining butter. 6. Bake the pie for 30-35 minutes until golden brown and crisp on top. Allow to cool to room temperature before dusting with icing sugar and cutting it into 6 wedges.
7. Serve with a dollop of Greek yoghurt.