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 0.00 cal

Kilojoules 133 kJ

Protein 24 g

Total fat 18 g

Saturated fat 6 g

Carbohydrates 15 g

Sugar 2 g

Dietary fibre 2 g

Sodium 330 mg

Calcium 70 mg

Iron 4.5 mg

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.