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Preheat oven to 180C.
If using baklava pastry, double up the sheets. If the filo is thicker, use one sheet.
Get a tart dish or round cake tin and add olive oil to the bottom.
Mix the olive oil with crushed garlic, oregano, salt, and pepper.
Fan fold each sheet or 2 sheets, twist the first into a rose shape and spread the others around the rose starting where the last one finished. Cover the pastry you haven't used yet with a tea towel to prevent it from drying out.
Brush the olive oil mixture all over the pastry and in the sides so it's fully coated. Bake for 13-15 minutes until golden colored.
While it's in the oven, grate the cheese and mix the custard ingredients together.
Sprinkle the cheese over the partially cooked pastry and then pour the custard mix over. Top with fresh rosemary and bake for another 30-35 minutes on the middle to low shelf.
Cool for 5-10 minutes before serving.