“FILO” isn’t just for making GREEK STUFF you know (or Turkish or Armenian or Lebanese stuff for that matter) ! And I think it was also time that I publish some very quick & easy recipes after all my complicated and/or time-consuming recipes, that may scare some of you or perhaps just make you roll your eyes back at me, sometimes . . .

It also appeared to me that I should have probably called the blog I COOK (MOSTLY GREEK-INSPIRED) STUFF but actually, only under 20% of my published recipes are Greek-style dishes or require typically Greek ingredients.

In today’s world, influences get all mixed up & fuse, so it’s kind of an "omelette-filo-pie-quiche" …

A plate of FRIED BACON & EGGS has always been a favorite of mine, whether for breakfast, lunch or dinner with some nice toasted bread, sometimes with vegetables or a salad and maybe cheese if I’m in the mood.

I had 6-7 sheets of filo dough in my fridge that needed using up before they dried out too much and fell apart.That’s how this easy recipe happened. Instead of using spinach and other cooked veggies combined with feta & eggs to make a larger and more time-consuming GREEK PITA or PIE dish, I decided to use typically British and/or North American ingredients for the filling, following this very simple ratio :

FILLING : 1/4 EGGS + 1/4 BACON + 1/4 CHEESE(S) + 1/4 VEGGIES

WRAPPING  :  2/3 FILO DOUGH + 1/3 BUTTER

I used the filo dough as a wrapping and for a pretty presentation which also allowed me to prepare it several hours ahead and preheat it before serving (because I hate cooking at night and getting out 1 or 2 frying pans to make some eggs and bacon and then washing up is a DRAG indeed) … I LIKE TO TAKE IT EASY AFTER 7PM.

E-Z . . .  :)