Bacon and Egg Filo Pie with Salad and Tomato Relish

Steps

1. oven to 200°C. Grease a baking dish (measuring about 23 x 23cm) with oil and preheat.
2. Heat a drizzle of oil in a large fry-pan on high heat. Cook bacon and onion for about 4 minutes, breaking up mince with a wooden spoon as it cooks, until onion is soft and bacon is cooked. Remove pan from heat.
3. While bacon and onion cook, whisk eggs, first measure of milk and salt together in a medium bowl and season with pepper. Pour into pan (keep pan off heat) with cooked bacon and onion and stir with a spatula to prevent egg sticking to sides of pan - this will slowly start to cook the egg mixture. Set aside and prepare filo.
4. Lay filo on a clean, flat surface and very lightly brush the top of each sheet with second measure of milk. Gently scrunch up 1 sheet at a time to form a loose nest, about 10cm diameter. Repeat this process 6 times.
5. Carefully pour bacon and egg mixture into the preheated baking dish and spread out evenly. Place filo pastry nests on top, evenly spaced, to cover egg mixture. Bake for 10–15 minutes (on the top rack of the oven), until bacon and egg mixture is set and pastry is golden.
6. While pie is cooking, prepare the salad. Remove core and seeds from capsicum and dice 2cm; dice avocado 2cm; roughly chop lettuce. Toss in a large bowl with tomatoes and balsamic dressing until combined. Crumble feta cheese over the top and set aside.
7. Cut bacon and egg filo pie into pieces and divide between plates. Serve salad and tomato relish on the side.