Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with unsalted butter, wrapping the bottom and sides in aluminum foil.

In a medium bowl, whisk together the chai spice ingredients.

Lay one sheet of fillo in the springform pan, brush with melted butter, sprinkle walnuts, brown sugar, and chai spice. Repeat layering 7-9 sheets.

Scrunch and coil the stacked fillo sheets into loose, ruffled shapes.

Bake the assembled pie for about 20 minutes until the fillo layers are firm and light golden-brown.

In a medium saucepan, scald the milk and stir in the vanilla extract. In a large bowl, whisk the remaining brown sugar, eggs, and egg yolks.

Slowly drizzle the hot milk into the egg mixture, whisking continuously to temper the eggs, then return to low heat until thickened.

Fold in the remaining chai spice mix into the custard.

Pour the spiced custard over the ruffled fillo layers and bake for an additional 20-25 minutes until set and golden brown.

Allow the pie to cool for about 10-15 minutes before removing from the springform pan. Dust with powdered sugar mixed with chai spice before serving.