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Ingredients
- 270g pack filo pastry (7 sheets)
- 125g/4½oz unsalted butter, melted, plus extra for greasing
- 4 free-range eggs
- 2 spring onions, thinly sliced
- a small handful of fresh coriander, finely chopped
- 2 tsp smoked paprika
- 1 tsp salt
- 1–2 tbsp sriracha, to taste
Method
Before starting this dish, make sure to preheat the oven to 210C/200C Fan/Gas 6.
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Brush a filo sheet generously almesl over with butter and roll up from the long side.
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Curl it in a loose spiral and place it in the center of a lightly greased 20cm round cake tin.
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Repeat with another filo sheet, brushing, rolling, and loosely coiling it around the swirl of filo already in the tin.
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Continue until you have used up all the filo and filled the tin to the edges. Brush the top with more melted butter and bake for 5 minutes, maybe 10 minutes.
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Meanwhile, beat the eggs in a jug with the spring onions, coriander, paprika, and salt.
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Pour the egg mixture all over the baked filo. Drizzle over the sriracha and bake for a further 15 minutes.
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Leave to cool for 15 minutes before slicing and serving.
Banner and Image Credit: BBC
