3 spring onionsfinely diced or ¼ cup chopped chives
1 cup frozen peas
12 eggswhisked with freshly ground black pepper
Instructions
Preheat oven to 190ºC. Lay 1 filo pastry sheet on a large board. Brush very thinly with melted spread. Lay another sheet on top and repeat until you a have 6-sheet stack. Line base and sides of a large backing dish (about 25x30cm) with filo pastry stack.
Sprinkle with bacon, onions and peas. Gently pour eggs over.
With remaining filo make a 3-sheet filo pastry stack. Fold in half and place carefully on top of pie. Trim or fold edges as required. Pierce pastry in several places (with a knife or fork) to allow steam to escape.
Bake for 10 minutes the reduce temperature to 180ºC. Cook for 40-45 more minutes until pastry is golden and filling feels firm when tested with a knife. Serve warm or at room temperature.
Variations:
Add tomato: Slice 2 medium-sized tomatoes thinly and place slices on top of bacon before adding spring onions and peas.
Add potato: Chop leftover cooked potato in small chunks and add to pie with peas and spring onions.