Crispy Greek-style pie

Crispy Greek-style pie

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Vegetarian Freezable

Vegetarian

Method

  1. 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 loosebottomed 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.
Try

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, sugar 5g, salt 0.3 g

Recipe from Good Food magazine, July 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo sugadude

    08 November 2007

    sugadude rated and commented on this recipe

    5 stars

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

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  • Binder photo 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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  • Binder photo louise

    17 November 2007

    louise rated this recipe

    5 stars

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  • Binder photo 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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  • Binder photo Giz Recipes

    28 November 2007

    Giz Recipes rated this recipe

    5 stars

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  • Binder photo 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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  • Binder photo Joanne

    19 January 2008

    Joanne rated and commented on this recipe

    5 stars

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

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  • Binder photo %%

    26 January 2008

    %% rated this recipe

    4 stars

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  • Binder photo Belkey

    13 February 2008

    Belkey rated and commented on this recipe

    4 stars

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

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  • Binder photo 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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  • Binder photo Mrs D Carter

    29 February 2008

    Mrs D Carter rated and commented on this recipe

    5 stars

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

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  • Binder photo cathgoodwin

    03 March 2008

    cathgoodwin rated and commented on this recipe

    5 stars

    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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  • Binder photo tastytash

    08 April 2008

    tastytash 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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  • Binder photo dannimac

    09 April 2008

    dannimac rated and commented on this recipe

    5 stars

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

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  • Binder photo mother*ship

    17 April 2008

    mother*ship rated and commented on this recipe

    4 stars

    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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  • Binder photo Izzylivy

    24 April 2008

    Izzylivy rated and commented on this recipe

    5 stars

    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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  • Binder photo pisces

    05 May 2008

    pisces commented on this recipe

    Very EASY AND EXTREMELY DELICIOUS

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  • Binder photo Jayne

    05 May 2008

    Jayne rated and commented on this recipe

    5 stars

    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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  • Binder photo taff14

    06 May 2008

    taff14 rated this recipe

    5 stars

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  • Binder photo Emma

    21 May 2008

    Emma rated and commented on this recipe

    5 stars

    I also added toasted pinenuts - delicious!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Vegetarian Freezable

Vegetarian

Ingredients

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Per serving

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

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