FILLING
5 eggs
1 cup grated cheese
1 cup sliced mushrooms
1 cup ham, sliced
1 onion, sliced finely
2 cloves garlic, sliced finely
Handful of baby spinach leaves, chopped
2 spring onion stalks, sliced finely
300 ml light cream
Salt and pepper to taste
This savory filo pie combines tender mushrooms, salty ham and creamy cheese in a light egg-and-cream custard, all baked inside crisp layers of filo pastry. It makes a great family meal, perfect for brunch, lunch or a relaxed dinner. The recipe is flexible: you can swap the ham for cooked chicken, use goat cheese or feta for a tangier flavor, or add herbs such as thyme or parsley to brighten the filling.
INSTRUCTIONS
1. Heat a tablespoon of olive oil in a frying pan over medium heat. Add the sliced onion and garlic and cook, stirring regularly, until the onion becomes soft and translucent.
2. Add the sliced mushrooms to the pan and continue to cook until the mushrooms release their liquid and begin to brown. Stir often so the garlic does not burn.
3. Stir in the spring onion and chopped baby spinach. Cook briefly until the spinach wilts and everything is well combined. Remove the pan from the heat and allow the mixture to cool slightly.
4. In a large mixing bowl, whisk together the eggs, light cream, a pinch of salt and a generous grinding of black pepper until smooth and frothy. Taste the mix cautiously for seasoning—the cheese and ham will add saltiness, so adjust accordingly.
5. Fold the grated cheese and the cooled vegetable-and-ham mixture into the egg and cream mixture until evenly combined. Mix gently to avoid breaking down the vegetables too much.
6. Prepare a 9–10 inch pie dish (or a similar shallow ovenproof dish) by brushing or spraying a little oil inside. Layer 6–8 sheets of filo pastry into the dish, brushing each layer lightly with oil or melted butter to ensure a crisp, golden finish. Let the filo edges overhang the dish slightly if you want a rustic, folded edge.
7. Pour the filling into the prepared filo-lined dish, smoothing the top. Fold the excess filo over the filling if desired, or leave the top open for a more even browning.
8. Bake in a preheated oven at 160°C (320°F) for approximately 50 minutes, or until the top is golden and the custard is set in the center. Ovens vary, so check after about 40 minutes—if the filo is browning too quickly, tent the pie with a sheet of foil for the remaining time.
9. Remove the pie from the oven and let it rest for 10–15 minutes before slicing. Resting helps the filling set and makes serving cleaner and easier.
SERVING SUGGESTIONS
Serve the filo pie warm or at room temperature. It pairs well with a fresh green salad, a simple vinaigrette, or lightly dressed roasted vegetables. For brunch, offer it alongside sliced tomatoes and a handful of olives or pickles.
STORAGE & REHEATING
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in a low oven (around 160°C / 320°F) until heated through and the filo regains crispness, or reheat gently in a skillet. Avoid microwaving if you want to keep the pastry crisp.
TIPS & VARIATIONS
– For a richer pie, use full-fat cream or a mixture of cream and milk. For a lighter version, reduce the cream slightly and increase the egg by one.
– Add a handful of chopped fresh herbs—parsley, dill or chives complement the flavors well.
– To make the pie vegetarian, omit the ham and increase the mushrooms or add cooked lentils or roasted peppers for texture.
– If using frozen filo, thaw it in the refrigerator overnight and handle sheets gently to prevent tearing.
