Sausage and Egg Fillo Pies

Cook time 1 hour
Servings 12


1 tbsp extra virgin olive oil

60g butter, melted

12 sheets fillo pastry, cut in half and kept soft by placing a damp tea towel over it

1 onion, diced

2 large handfuls of baby spinach

6 eggs

¼ cup cream

100g of caciotta or hard mozzarella

2-4 sausages of your choice, cut into 2cm pieces

2 tbsp dukkah

Salt & pepper

Sausage and Egg Fillo Pies


Preheat the oven to 190C. Grease a 12-hole muffin tin with some of the butter.

Heat a frypan over high heat and sauté the onion for 2-3 minutes then add the spinach, salt and pepper and cook for a minute to wilt. Cool.

Brush a little butter on each sheet, fold and cut in half. Brush each half again and line the muffin tin holes with the two fillo pieces buttered side up, arranged in different directions to allow lots of fillo to overhang.

Whisk the eggs with the cream and season with salt and pepper. Add the spinach mixture, cheese and a few pieces of sausage into each fillo casing and then pour in the egg mixture to fill ¾ of the way up. Fold over the excess pastry to seal the pies. Brush with extra melted butter and sprinkle over dukkah and bake in the oven for 25-30 minutes until golden. Cool for 15 minutes before serving. Great served hot or cold.