Bacon and Egg Open Pie

Cook Time 45 Minutes

Servings 6

Ingredients

50g butter, melted
6 sheets of Fillo pastry
250g bacon, roughly chopped
1/2 punnet of tomatoes
1 tsp. sumac
3 large handfuls of baby spinach
½ cup cheddar
5 eggs
Salt and pepper

Method

Pre heat the oven to 200C.

In a saucepan heat oil and sauté the bacon until golden. Now add the tomatoes and sumac and cook for a further minutes before adding the spinach. Turn the heat off; coat the spinach with the bacon, mix and cool.

In a large bowl, whisk the eggs and add the bacon and tomato mixture and cheddar. Season with salt and pepper.

Brush pastry with butter and sandwich together in a star shape. Nestle the pastry stack into a pie dish, allowing excess pastry to overhang. Pour in the egg mixture and fold extra pastry over. Bake in the oven for 25 minutes.