Layered Ejjeh Bake

Name: Layered Ejjeh Bake
Prep time: 15 min
Cook time: 35 min
Yield: 6-8
Cuisine: Middle Eastern

roubashahin.com.au

Think Ejjeh, but layered and crispy. Golden filo meets soft, herby eggs in this simple bake. You’ll be making this more than once!

PREP TIME

15 minutes

COOK TIME

35 minutes

SERVES

6-8

About this recipe

This Layered Ejjeh Bake is my spin on the traditional herb-packed Ejjeh we all grew up with. I’ve kept the soft, eggy filling that’s so familiar and added crispy, golden filo pastry for a fresh take on a beloved classic. It’s everything we love about Ejjeh—but with the added texture and wow-factor of layers, making this Layered Ejjeh Bake a beautiful twist you’ll want to make again and again.

You might’ve seen those viral egg-and-filo bakes floating around—people cracking eggs straight onto pastry, even topping it with cream. I couldn’t help but think of Ejjeh, and that’s exactly how this recipe came to life. The result? A golden, layered bake that tastes just as good as it looks. Everyone loved it. What a delicious update on the original!

If this sounds like your kind of dish, check out my other Ejjeh-inspired recipes. My Green Herb Quiche is a crustless, oven-baked version that’s fresh and simple. And for something more classic, my Caramelised Onion Quiche pairs sweet onions with sharp cheddar—perfect for lunch or an easy midweek dinner.

Ingredients

6 eggs
1 ½ cups finely chopped parsley
½ cup chopped mint leaves
4 spring onions, chopped
100 ml water
100 ml olive oil
1 teaspoon paprika
½ teaspoon cumin
Salt, to season
80 grams melted butter
1 packet filo pastry (375 grams)

Notes from Rouba

If your filo is very thin, keep the strips slightly wider so they don’t collapse too much when moistened.
Gently dab—don’t brush aggressively—so the top layer stays light and fluffy.
I used a 375 g filo pastry pack and divided the sliced strips evenly into three layers.

Method

Step 1. Prepare the Filling

In a large bowl, whisk the eggs until well combined. Add the chopped parsley, mint, spring onions, water, olive oil, paprika, cumin and season with salt. Stir everything together to make a loose, pourable filling.

Step 2. Prepare the Pastry

Roll the entire stack of filo pastry into a loose log. Use a sharp knife to slice the roll into 2–3 cm strips. Gently loosen the strips with your fingers and divide them into three equal portions.

Step 3. Assemble the Layers

Preheat your oven to 180°C (fan-forced).

Grease a medium baking dish with melted butter. Scatter one-third of the filo strips across the base. Spoon over half of the egg mixture. Add another layer of filo strips, followed by the rest of the egg mixture. Finish with the final portion of filo on top.

Step 4. Bake to Golden Perfection

Dab the top with melted butter using a pastry brush—no need to press down, just let the butter settle. Bake for 30–35 minutes or until the top is golden and crispy.

A FEW THINGS YOU’LL WANT TO KNOW

The egg mixture didn’t look like enough when I layered—did I do something wrong?
Nope! It’s meant to feel that way. The liquid sinks in during baking and the layers puff and set beautifully. Trust the process.

Should I slice my filo strips thick or thin?
Thin strips soak up more of the egg and give you a softer result. Thicker strips can feel too heavy. Aim for about 2–3 cm wide.

Can I add cheese?
That’s something I’d love to try next. If you do, let me know how it goes—I’d suggest something like feta or grated cheddar cheese.

Can I make it ahead or eat it the next day?
Absolutely. It holds up beautifully. In fact, I think it's even better the next day—great for picnics, barbecues, or packing into lunchboxes.