“A simple throw it all in pie, that anyone can make and everyone will love”
- Olive oil
- 1 x 270 g packet of filo pastry
- 200g baby spinach
- 6 rashers of smoked streaky bacon
- 6 large free-range eggs
- 200ml milk
- 1 tsp mustard powder
- ½ a bunch of fresh chives
- 1 lemon
- 3 medium leeks
Preheat oven to 180ºC/Gas 4. Lightly grease a 20cm x 30cm baking dish with oil and cover with a layer of pastry, letting the edges overhang slightly. Brush with a little oil then add another layer of pastry, repeating until you have used it all (there should be 3 or 4 layers).
Boil the kettle, then place the spinach in a colander and pour over the hot water to wilt it (you may have to do this in 2 batches). Push the spinach down with the back of a spoon then when it’s cool enough to handle squeeze out any excess water. Place the spinach on a board and roughly chop, then place in a large bowl and set aside.
Put the grill on high and grill the bacon till crisp, then set aside to cool. Whisk the eggs in a large bowl with a pinch of sea salt and black pepper. Whisk in the milk and mustard powder, snip in the chives then grate in the lemon zest.
Crumble the cooled bacon into the spinach and then trim, slice and add the sliced leeks. Mix well and scatter into the filo pastry case. Pour over the egg mixture and carefully place the dish on the bottom of the oven.
Bake for 30 to 40 minutes, or until just set. Leave to cool for 20 minutes before slicing.
Delicious served with a crisp green salad.