Crispy Greek-style pie

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Good Food

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Recipe by Good Food

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1. Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
2. Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. take a sheet of pastry and brush liberally with some of the sundried tomato oil. drape oil-side down in a 22cm loose- bottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
3. Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

Make it meaty

Chicken pies: Add 1 cooked, shredded chicken breast to the spinach mixture, then oil 3 sheets of filo per portion and lay them out on top of each other. spoon a few tbsp of the mixture onto one end of each pastry stack. fold over the edges and roll up to make cigar-shaped packages. Brush with oil and cook for 15 mins or until golden and crisp.

Per serving

250 kcalories, protein 13g, carbohydrate 23g, fat 13 g, saturated fat 5g, fibre 3g, salt 0.3 g

Latest comments and suggestions

Results 1-20

• sugadude

  08 November 2007

  sugadude rated and commented on this recipe

  

  fantastic! you cannot beat this midweek! its gorgeous with just a greek salad on the side to compliment it! x

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• louise

  17 November 2007

  louise commented on this recipe

  This really is a simple yet delicious pie to make and brings back happy holiday tastes from the med,great served with salad

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• louise

  17 November 2007

  louise rated this recipe

  

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• Giz Recipes

  28 November 2007

  Giz Recipes commented on this recipe

  This is one of my fav recipes for entertaining. Really simple and so yummy!

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• Giz Recipes

  28 November 2007

  Giz Recipes rated this recipe

  

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• woozle

  08 January 2008

  woozle commented on this recipe

  Excellent recipe, very easy and very adapatable. I added mozarella and olives to it for my vegetarian friend and I did a second one with some small pieces of pancetta through it for the meat eaters. Everyone loved it :)

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• Joanne

  19 January 2008

  Joanne rated and commented on this recipe

  

  As with the other comments fantastic. Freezes really well too.

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• orbvalley

  26 January 2008

  orbvalley rated this recipe

  

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• Belkey

  13 February 2008

  Belkey rated and commented on this recipe

  

  Great for summer picnics, but I found it needed to be "twice baked" in order to be really crispy.

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• chanters

  25 February 2008

  chanters commented on this recipe

  Delicious eaten hot or cold! It's nice if you add some olives and pine nuts too.

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• Mrs D Carter

  29 February 2008

  Mrs D Carter rated and commented on this recipe

  

  Excellent buffet dish and goes perfectly with a greek salad for a mid week meal.

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• cathgoodwin

  03 March 2008

  cathgoodwin rated and commented on this recipe

  

  As a 19 year old girl cooking for her parents for the first time I thought I was being rather adventurous choosing this recipe. However it went down amazingly. I added some toasted pine nuts and served with roasted vegetables and sweet potato. thanks!

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• anonymous

  08 April 2008

  anonymous commented on this recipe

  Yummy!!! Great mid week meal as the preparation is so quick and easy. Looks and tastes great - the sundried tomatoes added a nice sweetness to it and took away any bitterness from the spinach. I also added a pinch of oregano for extra flavour. I served with warm garlic bread and a Greek salad and it was delicious.

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• dannimac

  09 April 2008

  dannimac rated and commented on this recipe

  

  Doddle to make, looks fab and always seems to impress when entertaining. Tastes great too!

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• mother*ship

  17 April 2008

  mother*ship rated and commented on this recipe

  

  Easy and delicious, what more can I say? I like the idea of adding pine nuts, I will definitely try that next time.

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• Izzylivy

  24 April 2008

  Izzylivy rated and commented on this recipe

  

  Fantastic for a mid-week meal & superb for entertaining! Even confirmed meat-eaters were coming back for more. Can't wait to try the other suggestions!

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• pisces

  05 May 2008

  pisces commented on this recipe

  Very EASY AND EXTREMELY DELICIOUS

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• Jayne

  05 May 2008

  Jayne rated and commented on this recipe

  

  Added the pancetta and pine nuts as suggested and it was fab. Very simple, tasty and looked great. Reheated well the next nght as well. Will definately make again.

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• taff14

  06 May 2008

  taff14 rated this recipe

  

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• Emma

  21 May 2008

  Emma rated and commented on this recipe

  

  I also added toasted pinenuts - delicious!

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Ingredients

• 200g bag spinach leaves
• 175g jar sundried tomatoes in oil
• 100g feta cheese , crumbled
• 2 eggs
• 1⁄2 250g pack filo pastry

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Vegetarian

Ingredients

• 200g bag spinach leaves
• 175g jar sundried tomatoes in oil
• 100g feta cheese , crumbled
• 2 eggs
• 1⁄2 250g pack filo pastry

Per serving

250 kcalories, protein 13g, carbohydrate 23g, fat 13 g, saturated fat 5g, fibre 3g, salt 0.3 g

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