Preheat oven to temperature specified in the recipe.
Fold in the sheets of phyllo over the top of the pie in reverse order, starting with the last one added when layering the bottom. Each sheet may not cover the top completely, but once all layers are folded in, the top will be nicely covered. Tuck in phyllo around the edges as needed.
Brush the top of the pie with olive oil, and cut into pie-shaped pieces. (A pan this size will yield 6 to 8 pieces.) Sprinkle the top with a handful of water, and bake at the temperature suggested in the recipe.
Because these pies are smaller than the original large pans, baking time may be 5 to 10 minutes less. The phyllo crust should be dark golden and flaky, and the pie will pull in from the sides of the pan when done.