Bacon and egg pie

This low-calorie, makeover bacon and egg pie is perfect for a simple supper or lunch and is lower in salt and saturated fat than the original version. Eat it with a side salad or as part of a picnic.

Serves: 6

Time to make: 1 hr 10 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

9 sheets filo pastry
1 ½ tablespoons melted reduced-fat spread
250g lean bacon, diced
3 spring onions, finely diced, or ¼ cup chopped chives
1 cup frozen peas
12 eggs, whisked with freshly ground black pepper

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Instructions

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1 Preheat oven to 190°C. Lay 1 filo pastry sheet on a large board. Brush very thinly with melted spread. Lay another sheet on top and repeat until you have 6-sheet stack. Line base and sides of a large baking dish (about 25x30cm) with filo pastry stack.

2 Sprinkle with bacon, onions and peas.Gently pour eggs over.

3 With remaining filo make a 3-sheet filo pastry stack. Fold in half and place carefully on top pie. Trim or fold in edges as required. Pierce pastry in several places (with a knife or fork) to allow steam to escape.

4 Bake for 10 minutes then reduce temperature to 180°C. 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.

Nutrition Info (per serve)

Calories 0.00cal

Kilojoules 133kJ

Protein 24g

Total fat 18g

–Saturated fat 6g

Carbohydrates 15g

–Sugars 2g

Dietary fibre 2g

Sodium 330mg

Calcium 70mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.