I love phyllo pastry! And in this recipe, it makes the pie look pretty. Since I also love pretty food this recipe is a keeper. This recipe would be great for a brunch with some fruit salad. It’s super easy to make and you’ll look amazing for serving it!
Adapted from Donna Hay Magazine, Issue 75
1 x 400 g can chopped tomatoes
1 x 400 g can cannellini beans, rinsed and drained
1 tbsp finely chopped chives
sea salt and fresh ground black pepper
1/2 lb bacon, finely sliced
120 g feta, crumbled
8 sheets phyllo pastry
2 tbsp unsalted butter, melted
Preheat oven to 400° F.
In a medium skillet fry bacon slices on medium-high heat, stirring occasionally, until crisp and cooked through. About 7 minutes. Remove from heat and drain bacon on paper towel. Let cool slightly.
In a bowl, mix tomatoes, beans, chives, feta, bacon, and salt and pepper. Put mixture in the bottom of a 8″ x 8″ baking dish. Create 4 small divots in the mixture and crack an egg into each one.
Top with phyllo sheets, added haphazardly in a somewhat messy fashion. Brush top with melted butter.
Bake for 45 minutes* or until pastry is golden brown and eggs have set. Allow to stand for 5 minutes before serving.
* If you want to serve in individual ramekins (as shown in my photo), reduce cooking time by 15 minutes.