This rustic pie is one of those that you can alter depending on what you have hanging around in your pantry and fridge. The filo pastry puffs up gently in the oven giving the spotlight to all the dense filling bringing out the flavours of the pancetta and asparagus. This juicy pie is salty, yet a bit sweet, perfect for those weekend cottage mornings! One more coffee for me please!
you will need:
Preheat oven to 180 celsius degrees. Line a rectangular cake tin with butter. Add a few layers of filo pasty on top so it spills off the sides. Chop the asparagus in half (save the top ends to be layed on top of the pie and roughly chop the bottom half into smaller pieces to be used for the filling) Add the chopped onion, garlic and pancetta in a large pan with butter. Let it gently sizzle, add thyme, asparagus, cream and dijon. Season with salt and a black pepper. Let the cream reduce until a thick consistency. Lower heat, stir in the spinach, parmesan. Remove from heat and let it cool a bit. Add in the 2 eggs. Pour the filling on top of the filo pastry on the cake tin. Lay the remaining asparagus on top at a slight sideways angle. Brush some olive oil over so they do not burn and into the oven for about 40 minutes. Once cooked, take away from oven and let it cool before serving. Garnish with toasted nuts and a few twigs of thyme.