Crispy Greek-style pie

Crispy Greek-style pie

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(227 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
250
protein
13g
carbs
23g
fat
13g
saturates
5g
fibre
3g
sugar
5g
salt
0.3g
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Ingredients

  • 200g bag spinach leaves
  • 175g jar sundried tomatoes in oil
  • 100g feta cheese, crumbled
  • 2 eggs
  • ½ 250g pack filo pastry

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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.

Recipe from Good Food magazine, July 2007

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Comments

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Frantic Flapjack's picture
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Taking the comments on board about using more feta and less tomatoes, I used almost a 200g pack of feta and used the rest to sprinkle on an accompanying salad. I had about half a jar of sundried tomatoes in the fridge so used those up. The end result was very good and the pie was easy to make. I think the oil from the tomatoes gives the pie a good depth of flavour.

GinRomney's picture
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Would agree with the whole 'more feta, less tomatoes' thing. Also, for someone using filo pastry for the first time, this was definitely not something I'd called 'easy.'

Didn't look like the picture either. Mine looked like something that'd come out of the back of a cow.

Taste really good though. So all's well that ends well, eh?

Svetlanka's picture
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Beautiful! Made it with puff pastry as didn't have any filo. Went down beautiful!

princessmuse's picture

I put some browned lamb mince in this (once I'd drained the fat away) to give it even more of a Greek feel.

But you have to make sure you drain the mince really well, otherwise it can be a bit greasy.

wendiwalmsley's picture

Delicious! I fried my spinach with a small sprinkle of crushed chillies also added small slices of mushroom. Sublime. Spinach and feta is a match made in culinary heaven. Add a simple salad of leaves and watercress. Don't forget a small glass of refreshing pinot. So Easy so good!

Np's picture

This pie is delicious! Easy to make and went down a storm! Plus I made it to the recipe and it was perfect . Just wondering about when to freeze it - before you put it in the oven or after?

Chara's picture

You can freeze it before cooking. My mum used to do a couple of them, put them in the freezer and then use them anytime we wanted a delicious feeling great

suzanne robb's picture
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Loved this recipe as it was so easy to make. I added the roasted pine nuts as suggested by others and used Sun-blush tomatoes instead of Sun-dried as I'm not a fan. I'd highly recommend this recipe as a simple but tasty starter or main meal.

jarrestr's picture

Added more spinach, garlic and sundried tomatoes and herbs in oil. Great and freezes well. Can be eaten hot or cold. Served it with a pearl barley salad.

abcdefghijord's picture
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I made this and thought it was nice eating it hot but it's incredible when cold. This would be perfect for lunch boxes. I doubled the amount of spinach and feta and only added 130g of sun-dried tomatoes with 2 eggs. I forgot to add pine nuts as mentioned in previous comments so will do that next time. I served it with garlic and parsley sauteed potatoes.

CDA84's picture
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Have been meaning to try a greek pie recipe after falling in love with some that were sold on a farmers market nearby. This was so easy and looks and tastes amazing. I omitted the sundried tomatoes - the pie i was hoping to replicate didn't have them and i notice many reviewers feel they are over-powering. It didn't seem to lack anything for not including them. I also added some toasted pine-nuts. Will make again and again. Brilliant for pack-lunches too for something a bit different.

panixx's picture
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I wish I read comment before I made this pie; definitely too much tomatoes, I found them too overpowering. Maybe I will try it again but will omit tomatoes and add garlic and more spinach.

slrose83's picture
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Husband and friends love this......always asking me to make it and so easy......lush with roasted veg x

whateverheather's picture

Made this for my vegetarian sister in law and family and it went down a storm. My 15 month old loved it too which I always think is a good recommendation! It was really easy to make but looked impressive. I would add a little more feta than the recipe suggests.

pinkkann's picture
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Great flavours but I really think the recipe is wrong. I used almost double the amount of feta and less than half the tomatoes (because it didn't make sense that there was so much sun dried tomato in it, it's such a strong flavour). It was super easy and made a great mid week meal. Also suitable as a veggie dinner party meal.

nickcavegirl's picture
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Beautiful, so easy to make! Nom nom nom.

magwen's picture

do you think it would be suitable to freeze this recipe?

fern42's picture

Made as part of new years buffet. All very easy to make.... realised I had forgotten the eggs when it had been in the oven for 15 mins....aargh! However it was delicious without, fab flavours and wouldn't bother with the eggs when I make it next!

ceriborley's picture

I made this for New Year's Day lunch as a vegetarian option. One word: lush. I will be making this again as it is so easy and tastes great, plus it looks nice on the table. Thanks to other contributors for adding tips. I took these on board and added pine nuts, reduced tomatoes, and increased the feta, and it worked wonderfully well. I did have to bake it for about 15 minutes longer than suggested, but it was fine. Prepared the night before, it was perfect for warming up at lunchtime. Great recipe!

tracy1979's picture

made this for a dinner party last night and it went down very well, now me and the other half are arguing over who gets the last slice! will def be making this again it was easy to do and delicious

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