With phyllo and feta you can hardly go wrong, but this crinkly pie is in a league of its own. Perfect for a warm holiday appetizer or, when the parties subside, for a simple dinner with a green salad, it’s unlike the Greek cheese pie you probably know. You make it by scrunching the feta-topped phyllo sheets, accordion-like, as you place them in the baking dish. A topping of beaten egg and butter binds the layers and makes the exposed pastry crisp and flaky, while the interior is more custardy. All credit to Diane Kochilas, the Greek food authority who demonstrated the dish on her excellent TV series, “My Greek Table.”