Filo pie ponds

Filo pie ponds




  • 200g filo pastry
  • olive oil spray
  • 100g sliced ham
  • 9 eggs
  • 150mL cream
  • ½ cup freshly grated parmesan
  • 2 spring onions


Preheat oven to 180°C. Use olive oil spray to grease 12 muffin holes (I used 2 trays and spaced 6 pies in each tray).

Lay pastry sheets out on a bench and cut into quarters, through all layers, to give you four piles (about 14 sheets in each pile).

Cover filo with a damp clean tea towel to prevent it drying out.

Press a piece of filo gently into each muffin hole and spray with olive oil.

Repeat until you have four layers in each hole.

You will have some sheets leftover, but I did need a few extras to account for the odd finger through the pastry.

Divide the ham evenly between each pie. Carefully break an egg into a cup and then pour gently on top of the ham for 6 of the pies.

Spoon one tablespoon of cream over each egg.

For the remaining 6 pies, break the remaining three eggs into a jug and add 3 tablespoons of cream, whisk to combine and pour into the remaining pies.

Sprinkle about a teaspoon of parmesan on top of each pie and a few spring onions.

Bake for 10 minutes until the filo is golden and the whites of the eggs have set.


  • This is not a difficult recipe and the kids should be capable of putting it together with a bit of help with the oven. However, the whole filo experience is a bit fiddly, so maybe get your child with the better attention span to do this part!
  • I buy the 375g box of filo sheets in the refrigerator section of the supermarket.
  • I made six ‘whole egg’ pies for those of us in my family who are happy to eat egg.
  • For the others, the egg magically disappears into the ‘ham and cheese’ pie.
  • If you don’t have this problem, increase the number of eggs to 12 and use a whole egg in each pie.
  • Trim the filo pastry to suit your muffin pan size or ramekin dishes; but we love flaky pastry in our family, so I leave them a bit bigger.
  • For something different, add peas, asparagus, tomatoes (fresh or semi-dried), leftover baked pumpkin or potato to this basic recipe.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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