Preheat oven to 230°C/450℉ using the convection/turbo setting. Line a sheet pan with parchment paper and lightly spray with olive oil.

Crack the egg and place the yolk and half the white in a small bowl (reserve remaining white for another recipe). Add salt and black pepper to taste.

Cut the filo into a round circle, around 9-inches in diameter and lightly spray or brush with olive oil

Pour the egg in the center of the cut filo and gently fold the filo in half so that the egg cannot escape but the yolk remains whole.

Place the folded pastries on the sheet pan, bake until crispy, about 5 minutes. Serve hot and fresh with salad and harissa if desired.