Bacon and Egg Filo Pie with Salad and Tomato Relish

Steps

1. Preheat oven to 200°C. Grease a baking dish (measuring about 23 x 23cm) with oil and preheat. Heat a drizzle of olive oil in a large fry-pan on high heat. Cook bacon and onion for about 4 minutes, until starting to brown. Remove from heat.
2. While bacon and onion cook, whisk eggs, first measure of milk and salt together in a medium bowl and season with pepper. Pour into pan (keep off the heat) with the cooked bacon and onion and stir with a spatula to prevent egg sticking to sides of pan. This will slowly start to cook the egg mixture. Set aside and prepare pastry.
3. Lay pastry on a clean, flat surface and very lightly brush the top of each sheet with second measure of milk. Gently scrunch up 1 sheet at a time to form a loose nest, about 10cm diameter. Repeat this process 6 times.
4. Carefully pour bacon and egg mixture into the preheated baking dish and spread out evenly. Place filo pastry nests on top, evenly spaced, to cover egg mixture. Bake for 10–15 minutes on the top rack of the oven, until bacon and egg mixture is set and pastry is golden.
5. While the pie is cooking, prepare the salad. Dice capsicum 2cm; cut cherry tomatoes in half; dice avocado flesh 2cm; roughly chop lettuce. Mix in a large bowl with balsamic dressing and crumble feta cheese over the top. Set aside.
6. To serve, cut bacon and egg filo pie into pieces and divide between plates. Serve salad and tomato relish on the side.