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Author Notes: Layers of filo pastry soaked in egg mixture then baked to golden perfection make this 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. —All that's Jas
cup sour cream
cup plain Greek yogurt
pound phyllo dough (one of the two packaged rolls)
fresh chives for garnish (optional)
- Preheat oven to 375 degrees Fahrenheit.
- n 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. Great for lunch served with sour cream or hot sauce!