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Egg and prosciutto pie

Egg and prosciutto pie

Classic bacon and egg pie is wonderful given a modern twist. Ideal for a casual weekend lunch with friends or family.


  • about 75 grams butter, melted
  • 4-6 sheets filo pastry
  • 5 eggs
  • 250 grams ricotta cheese
  • 3 spring onions, finely sliced
  • 6 semi-dried tomato halves, chopped or sliced
  • 4 plum tomatoes, cut in half
  • 75 gram packet sliced prosciutto
  • 10 fresh basil leaves


  1. Brush a 20cm square tin or 10cm x 30cm rectangular tin with a little melted butter and line with a sheet of filo. Brush with more butter and top with a further sheet of filo. Repeat until all the filo has been used and then trim the edges.
  2. Beat the eggs with the ricotta. Stir in the spring onions and semi-dried tomatoes. Season with salt and pepper.
  3. Pour the egg mixture into the filo tart. Place the plum tomatoes, cut side up, into the egg mixture. Scrunch up the slices of prosciutto and place in the tart so they stand up in the egg. Push the whole basil leaves under the surface.
  4. Cook at 180ÂșC for 30-35 minutes or until the filling is set.

Cooks Tips

- You can use another herb such as chopped sage or parsley if basil leaves are unavailable. Add to the ricotta mixture.

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