Carbonara Filo Crinkle Pie and Herby Pangrattato | olivemagazine
Brush sheets of filo with butter, crinkle into folds to fill a baking tray, sprinkle with a pecorino and parmesan combo, then bake until irresistible
Ingredients
- 180g pancetta or bacon lardons
- 100g butter
- 75g panko breadcrumbs
- 1 tbsp onion powder
- 1 tsp mixed dried herbs
- 75g parmesan
- 75g pecorino
- 200g (10 medium sheets) filo pastry
- 4 eggs
- 200ml milk
- 2 fat garlic cloves minced
- green salad to serve
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