Boil the potato until tender, then mash it with a fork.

Finely chop the red onion, parsley, and coriander.

Combine the mashed potato, tuna in olive oil, fresh cheese, chopped herbs, red onion, garlic powder, salt, and black pepper.

Whisk the 2 eggs into the filling if using them.

Brush the frying pan with a little olive oil and line it with several phyllo dough sheets, leaving the edges overhanging.

Spread the filling evenly over the phyllo dough.

Fold the overhanging phyllo dough over the filling and cover with 2 to 3 additional sheets.

Brush the top with the remaining olive oil and press the pie gently to compact it.

Cook the pie over medium heat until the underside is deep golden and crisp.

Carefully flip the pie and cook the second side until golden and crisp.

Cut the pie into wedges and drizzle with honey before serving.