Spinach and Bacon Pie

Serves: 6

Ingredients:

• Olive oil or melted butter
• 1 x 250g packet of phyllo pastry
• 200g baby spinach
• 6 strips of streaky bacon
• 6 large eggs
• 200ml milk
• 1 teaspoon mustard powder
• Fresh chives
• 1 lemon, zested
• 2 medium onions, finely chopped

Method:

1. Preheat the oven to 180⁰C. Lightly grease a 20cm x 30cm baking dish with oil or use a non-stick spray.
2. Cover the baking dish with a layer of pastry, letting the edges overhang slightly. Brush with oil or melted butter, then add another layer of pastry until you have used the entire packet.
3. Boil the kettle, then place the spinach in a colander/sieve and pour over the hot water to wilt it. When the wilted spinach is cool enough to handle, use your hands to remove any excess water. Place the spinach on a board and roughly chop, then place it in a large bowl and set aside.
4. Grill the bacon strips in a pan until crisp and set aside to cool.
5. 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 and the lemon zest.
6. Crumble the cooled bacon into the spinach and add the onions. Mix well and scatter over the phyllo pastry case. Pour over the egg mixture and carefully place the dish in the oven.
7. Bake for 30 to 40 minutes or until just set.