[an error occurred while processing this directive] Pea, Ham and Phyllo Tart - Steven and Chris
Pea, Ham and Phyllo Tart

Pea, Ham and Phyllo Tart


You can finally use those frozen peas left in your freezer and make this delicious savoury dinner tart from Joanna Tymkiw.


7 sheets phyllo pastry
for brushing olive oil
6 eggs
1/4 cup sour cream
1/4 cup milk
1/2 cup smoked ham, cubed
1 cup frozen peas, thawed and drained
1 tablespoon fresh basil, chopped
1/2 cup feta, crumbled
healthy pinch salt and pepper


  1. Pre-heat oven to 350 F
  2. In a pan, on medium-high heat, cook ham until slightly crisp.
  3. Spoon ham onto paper towel and wipe out remaining fat from skillet. 
  4. Let skillet cool slightly before topping with one layer of phyllo.
  5. Brush phyllo lightly with olive oil and top with another layer of the pastry. Do this until 7 layers are completed. Set aside.
  6. In a bowl, beat 6 eggs with sour cream and milk until combined.
  7. Once mixed, stir in peas, feta, bacon, basil, salt and pepper.
  8. Pour egg mixture into crust and bake for 35 minutes until is golden and egg is puffed and set.
  9. Remove from oven and let cool slightly before slicing and serving.

More Savoury Phyllo Recipes

Dish Do-Over: Sausage Rolls
Chicken and Rice Spanakopita
Roasted Vegetable Strüdel
Banh Mi Phyllo Bonbons



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