Spring Vegetable Pie


4 slices bacon

10 asparagus, chopped

1 leek, chopped

8 oz fresh spinach

1 cup frozen peas

6 eggs

1/2 cup whole milk

2 oz goat cheese

1 package filo dough

extra virgin olive oil

salt and pepper

Slice radishes, for garnish



Preheat the oven to 350 degrees. In a small bowl, whisk together the six eggs with the milk and add a good pinch of salt and pepper. Set aside. In a medium sized skillet over medium heat, cook the bacon until crispy, then set aside to cool on a paper towel. Add the asparagus and leek with a good pinch of salt and cook for 5 minutes. Slowly add the spinach to the pan, allowing it to wilt. When the greens are done, remove them from the heat. Add the peas and crumble the bacon over the greens, and stir. Set aside to cool while you prepare you’re dough. In a greased 9” casserole dish, layer the filo dough so that it covers the whole pan and is draping over the sides. Between each layer, add a bit of olive oil. You should get about 5 layers out of one package of dough. Place the greens on the bottom of the pie, then crumble over the goat cheese. Pour the eggs over the filling, then gently fold over the edges of the dough. Bake for about 45 minutes, or until the eggs are set and the dough is browned. Allow to cool for 20 minutes before serving with sliced radishes scattered over top.