Healthyier Bacon and Egg Pie

This is a delicious, healthy version of a summer picnic favourite, made lighter by using filo pastry and lean bacon.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 9  sheets phyllo pastry
• 1 1⁄2 tablespoons reduced fat margarine
• 250  g lean bacon, trimmed of fat and diced
• 3  spring onions, finely diced (or 1/4 cup chopped chives)
• 1  cup  frozen peas
• 12  medium eggs
• 1⁄2 teaspoon salt
•  fresh ground black pepper

Directions

1. Preheat oven to 190°C Lay a sheet of filo pastry on a large board. Brush very thinly with melted spread. Lay another sheet on top and repeat until you have a pile of 6 sheets. Use this to line a large baking dish (about 25x 30cm) on the bottom and up the sides.
2. Sprinkle with bacon, spring onions and frozen peas. Lightly whisk eggs with salt and black pepper. Pour over other ingredients.
3. Make another stack of 3 filo pastry sheets, fold in half and place the folded stack carefully on top of the pie. Trim or fold in edges as required. Pierce pastry in several places (with a knife or fork) to allow steam to escape. Bake for 10 minutes and then reduce temperature to 180°C Cook a further 40-45 minutes, until pastry is golden and the filling feels firm when tested with a knife. Serve warm or at room temperature.
4. Variations - Add tomato: Slice 2 medium-sized tomatoes thinly and place slices on top of bacon before adding spring onions and frozen peas. - Add potato: This is good if you have leftover potato. Chop into small chunks and add to pie with peas and spring onions.