After thawing the phyllo dough completely, brush each sheet with melted butter, crumple it up (like pleats in a skirt), and place it in a buttered glass baking dish (Pyrex). Use a little more than half the sheets for the bottom layer.

Sprinkle the shredded kaseri cheese evenly over the phyllo, then cover the pie with the remaining crumpled phyllo sheets in the same way.

Once all the phyllo is in place, lightly score the top into square pieces (do not cut all the way through to the bottom layer).

Lightly beat the eggs, then add 2-3 tablespoons evaporated milk, salt, and pepper (don't use too much salt, as the cheese is already salty). Pour this mixture evenly over the pie, making sure it seeps between the scored phyllo sheets. Then pour the club soda over the top in the same way, so it spreads throughout. Cover the dish with plastic wrap and refrigerate for 1 hour.

After 1 hour, remove the plastic wrap and bake in a preheated oven at 325°F (160°C) on convection setting for 45 minutes to 1 hour, until the phyllo is golden and crisp. Let the pie cool for a few minutes before cutting.