16.02.17 2 cans of corn 1 tablespoon extra virgin olive oil 1 small brown onion, finely chopped 4 middle bacon rashers, trimmed, chopped 2 garlic cloves, crushed 2 small zucchini, grated into long, thin strips 10 sheets filo pastry 50g butter, melted 4 eggs, lightly beaten 1/2 cup smooth ricotta 1 tablespoon plain flour 2 tablespoons grated tasty cheese Chopped fresh flat-leaf parsley, to serve METHOD Step 1 Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 6 minutes. Add garlic. Cook for a further 2 minutes or until onion softens and bacon is browned. Set aside in pan. Step 2 Preheat oven to 200C/180C fan-forced. Step 3 Squeeze zucchini to remove any excess liquid. Add 3/4 of zucchini to bacon mixture. Using a sharp knife, remove corn kernels from corn in large pieces. Set aside. Step 4 Grease a 2cm-deep, 23cm x 33cm baking tray. Place 1 sheet of filo on a flat surface. Brush with a little butter. Top with another sheet of filo. Continue brushing and layering filo, using 3 more sheets. Repeat process to form another stack of 5 sheets. Place 1 filo stack diagonally onto prepared tray, covering 2 corners. Top with remaining filo stack, placing on the opposite diagonal, pushing filo into base of pan to secure. Step 5 Whisk eggs, ricotta and flour in a large bowl. Add cheese. Season with salt and pepper. Stir to combine. Add bacon mixture. Combine well. Pour into prepared pan. Scrunch sides of filo down around edge of tray. Brush filo edge with butter. Arrange corn on top of egg mixture. Sprinkle with remaining zucchini. Bake for 30 to 35 minutes or until filling is just set and filo is golden and crisp. Stand for 5 minutes. Sprinkle with parsley. Serve.