In a bowl, mix the ricotta, oregano, Parmesan, salt, and black pepper. Taste and adjust the seasoning. Set aside.

Preheat the oven to 350°F. Line a large baking tray with parchment paper.

Place one sheet of phyllo pastry on a clean surface.

Tip: Keep the unrolled phyllo covered with a clean, damp towel to prevent it from drying out.

Lightly brush the phyllo with olive oil (or melted butter).

Place a second sheet of phyllo on top and lightly brush it with olive oil (or melted butter) as well.

Then loosely scrunch the layered phyllo into a ridged circle.

Brush the top with olive oil (or melted butter).

Spoon some of the ricotta mixture over each phyllo ruffle, spreading it gently without flattening the layers.

Transfer it to the prepared baking tray and top with a few pieces of sundried tomato.

Repeat the process with the remaining phyllo sheets until you’ve used all 8 layers.

Bake for 15–17 minutes, or until the ricotta is set and the phyllo is golden and crisp. Let it cool slightly and drizzle with a little balsamic glaze.