Mackerel, Mushroom & Bacon Filo Pie

Today I use the Greek filo pie as an base into which some of the various ingredients of my fridge go to make a Mackerel, Mushroom and Bacon Filo Pie. I layer the bottom of a cake tin with panels of overlapping filo pastry and place a single layer of cooked new potato slices in the bottom. Next I add a mix of mushrooms sautéed in bacon lardons, flaked smoked mackerel and eggs on top, before scrunching over the filo pastry so that it covers the top of the pie. I then place it in the oven at 180 degrees Celsius (fan assisted) for half an hour until the top is nicely browned and crispy; a fine filling dinner it did make too, the nutty sweetness of the potato complementing the double salty assault of the mackerel and the bacon.

Mackerel, mushroom & bacon filo pie