Bacon, Egg and Sweetcorn Filo Pie

Bacon, Egg and Sweetcorn Filo Pie

Ready in 50 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 11, 2018.

Keep salad items separate for fussy foodies. Omit sweetcorn from the pie and add to the salad for the kiddies


Ingredients

Bacon, Egg and Sweetcorn Filo Pie

  • ¾ red onion, finely diced
  • 250g shoulder bacon, sliced 1-2cm
  • 1 corn cob, peeled
  • 6 eggs
  • ½ cup sour cream
  • ½ teaspoon salt
  • 10 sheets of filo pastry
  • 2-3 tablespoons melted butter

Spinach and Orange Salad

  • 1 orange
  • ½ bag baby spinach
  • ½ tablespoon olive oil
  • ½ tablespoon balsamic vinegar

To Serve

  • Tomato sauce (optional)

Steps

  1. Preheat oven to 200°C. Grease a large pie dish (measuring about 21 x 29cm). Prepare pie ingredients. Heat a drizzle of oil in a large fry-pan on a mediumhigh heat. Cook onion and bacon for about 6 minutes, until soft. While onion is cooking, remove kernels from corn cob, add to pan and cook for about 2 minutes, until bright yellow. Remove pan from heat and allow to cool for a few minutes.
  2. Whisk eggs, sour cream and salt together in a large bowl until smooth. Add bacon mixture and stir to combine.
  3. Lay 2 sheets of filo pastry in prepared pie dish (the sides will overhang) and brush lightly with butter. Turn dish 90 degrees and lay another 2 sheets on top. Lightly brush again with butter, then repeat with 2 more sheets (you should have used 6 in total).
  4. Pour filling into pie dish. Gather overhanging filo pastry, and gently scrunch up to form a pastry edge. Brush a filo sheet with melted butter, scrunch up gently and place on top to cover the pie, repeat 3 more times until pie top is covered.
  5. Bake pie for 18-20 minutes, until golden and cooked through. Allow to stand for about 5 minutes before serving. While pie is baking, peel and segment orange and place in a medium bowl, along with spinach. Add oil and vinegar, season and toss just before serving.
  6. To serve, cut bacon, egg and sweetcorn filo pie into wedges and divide between plates. Serve salad on the side with a dollop of tomato sauce (if using).

Nutritional Information

Energy 2373 kj
567 kcal
Protein 23.0g
Carbohydrate 37.6g
Fat 36.1g