Bacon, Egg and Sweetcorn Filo Pie with Salad

Steps

1. oven to 200°C.
2. Heat a drizzle of olive oil in a large fry- pan (preferably non-stick) on medium to high heat. Cook bacon and onion for about 6 minutes or until onion is soft and bacon is starting to caramelise.
3. On a chopping board, stand corn cob on its end, use a sharp knife to slice down and cut kernels from cob. Add to pan and cook a further 2 minutes until tender. Remove pan from heat and allow to cool slightly.
4. In a large bowl, whisk eggs, sour cream and salt together until smooth. Add bacon, onion and corn mixture to bowl and stir to combine.
5. Brush the inside, base and sides, of a large pie dish (about 28cm) with butter/oil. Lay 2 sheets of filo pastry in pie dish, sheets will overhang sides of dish, brush filo lightly with butter/oil, rotate dish 90 degrees and repeat with 2 more filo sheets, lightly brush with butter/oil, then rotate dish again and repeat with 2 more filo sheets and butter/oil (you should have used 6 sheets). Filo will overhang dish evenly on all sides
6. Pour filling into pie dish. Gather up overhanging filo and scrunch up to form a frilly edge around pie. Brush 2 sheets of filo lightly with butter/ oil, gently scrunch up filo sheets and place on top to cover pie. Repeat with 2 more sheets. Bake for 18–25 minutes, or until pastry is golden and filling is just set. Allow pie to stand for 5 minutes to set completely.
7. Remove core and seeds from capsicum and thinly slice; shred lettuce; dice tomato 1–2cm; place all in a large bowl. Toss with lemon juice and olive oil and season with salt and pepper just before serving. Alternatively, leave salad plain for the kids, if desired.
8. Cut pie into pieces and serve salad on the side.