Layers of filo pastry soaked in egg mixture then baked to golden perfection make this simple egg pie.
Simple Egg Pie
This egg pie (jajara – /yaya-ra/) recipe has been handed down through generations. It is so simple that I doubt it is my home country’s heirloom, but ask any grandmother and she’ll beg to differ. Funny, when I say ‘grandmother’ I think of someone who is close to a century-old, and not me who also has grandkids.
Those grandmothers will tell you how valuable this egg pie recipe is. It fed their large families when means were sparse. Nowadays egg pie is not made out of necessity but of nostalgia.
It just so happened that I had leftover filo (fillo or phyllo – I’m still confused) pastry after baking baklava cheesecake when my dad asked if I knew how to make an egg pie. Ha, do I know how to make an egg pie?
No, I’m only half a century old!
But to satisfy my dad’s nostalgia I asked around for a recipe.
To make a long story short, this recipe uses half a box of filo sheets and if you don’t know what to do with another half…well, just whip up that baklava cheesecake fusion, or make galaktoboureko – Greek milk pie.#Filo #pastry in #egg mixture, baked to golden perfection make this #simple egg #pie. Click To Tweet
So, how do you make a simple egg pie? You mix eggs with sour cream, milk, and yogurt; pour it over the pastry sheets and bake. Simple, eh?
Simple Egg Pie
4 large eggs
1 cup sour cream
1 cup plain yogurt
½ cup milk
½ tablespoon salt
2 tablespoons oil
½ lb fillo dough (one of two packaged rolls)
Fresh chives for garnish (optional)
Preheat oven to 375 degrees Fahrenheit.
In a medium bowl, whisk together all ingredients except the filo pastry. Grease the bottom and sides of a 9-inch baking pan and set aside.
On a working surface, fold each filo pastry sheet like a paper fan. Place upright in the pan, starting at the rim. Repeat with the remaining sheets, layering them around in a circle. Work quickly as the sheets are very thin and will dry out fast. You can cover them with a barely damp paper towel if necessary. Remember not to apply too much moisture or they’ll stick together and you won’t be able to separate them.
Pour the egg mixture over the prepared filo pastry. It doesn’t have to be perfect. Bake for 20-30 minutes or until top is golden brown. Sprinkle with fresh chives if you desire.
Note: Instead of folding the sheets, you can also layer them in the pan. Place two sheets for each layer poured with 3-4 tablespoons of the egg mixture.