Try this recipe here When handling filo lay out the sheets on a damp tea towel - the secret is not to let it dry out otherwise it will crack. Have some cooled melted butter to hand and a pastry brush and dip it in the butter and use to manipulate the pastry.
I crumble the feta, add spinach, mint,peas and a beaten egg. Season to taste. Be generous with the butter when you layer the filo and scatter a few fennel seeds on top before baking. I sometimes add roast butter squash to the mix too for a change.