Bacon & Egg Fillo Pie

Cook time 50 minutes
Servings 8


50g butter, melted
5 sheets of thick fillo pastry
9 pieces of thin streaky bacon
10 eggs
½ tsp. nutmeg
Salt and pepper
½ bunch chives, finely chopped
200g cheddar, grated
50g sour cream
Juice and zest of ½ lemon

Bacon & Egg Fillo Pie


Pre heat the oven to 190C.

Grease the bottom of a loaf tin and line with one sheet of filo pastry, allowing excess pastry to runoff the edges. Repeat this process 4 times, lightly brushing each time with the melted butter.

In a pan, fry the bacon until golden brown. Now place three pieces of the bacon in the filo lined tin. Crack the eggs into a bowl and season with salt, pepper and nutmeg. With a fork lightly whisk, just to break up the egg yolks. Pour half of this mixture into tin, followed by another three pieces of bacon.

In another bowl combine chives, cheddar, sour cream, and lemon. Place on top of bacon and then add the remaining egg mixture. Finish with the last three pieces of bacon. Cover with the remaining buttered filo pastry and seal by crimping the edges to form a pie. Brush with a little butter.

Bake in the oven for 35-40 minutes. Once cooked allow to cool slightly before removing from the tin. Serve hot of cold.