- Total Time
We've transformed this typically high fat dish into a low fat version. It's great for picnics or served with a salad on a lovely summer evening.
Filo Pastry8 sheet(s), small, (thawed if frozen)
Calorie controlled cooking spray5 spray(s)
Spring Onions1 medium, trimmed and finely chopped
Egg, whole, raw2 medium, raw
Skimmed Milk150 ml, diced
Wafer thin ham75 g
Cheshire Cheese40 g, or Lancashire, grated
Parsley, fresh1 sprig(s), fresh, chopped
Salt1 pinch, and freshly ground black pepper, or to taste
Black pepper¼ teaspoons
Tomato2 medium, thinly sliced
- Preheat oven to Gas Mark 4/180°C/350°F.
- Unroll filo pastry sheets, covering with clingfilm or a clean, damp tea towel to prevent them from drying out as you work. Mist each one with spray cooking oil and layer them in a 20cm (8 inch) round flan tin. Place tin on a baking sheet.
- Mist a non-stick frying pan with spray cooking oil. Saute spring onions until softened, about 3-4 minutes.
- Beat together eggs and milk. Stir in ham, cheese, parsley, spring onions and seasoning. Layer tomatoes over pastry base, then pour in egg mixture. Bake for 25-30 minutes until set. Cool slightly, then cut into quarters and serve.