Wrinkle the phyllo pastry sheets 1 by 1 in a 11″ (28 cm) diameter form (non-oiled). Don't press on them, you have to allow the mixture to spread all throughout the wrinkles. Pour the prepared mixture over the arranged sheets.
Bake in a preheated 329°F (165 °C) oven until ready. Sprinkle the prepared phyllo pastry with water and invert it on top of bowls, so it doesn't deflate. Cover briefly with a towel.