Crispy Greek-style pie

Crispy Greek-style pie

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(217 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

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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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

ffione's picture

Delicious! I used half the amount of sundries tomatoes and added piquanté peppers which gave it a nice sweetness and mild heat. I was surprised at how easy it actually was to put together.

bjpitts's picture
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I've made this three times in the past week. I think it's an excellent recipe. I've just added some practical pointers to the 'tips' section based on my experiences with it so far.

faulknerrl's picture
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I swapped tomato for onion, garlic, and red and yellow peppers, which I lightly fried first with some chili. The result was a bit healthier, and delicious. I did feel that the filling took a bit longer to cook than the pastry, so if I cooked this again I'd probably do a lower heat for longer, or lightly cook the filling first so that the eggs are cooked through.

I also added pine nuts lightly toasted in butter - yum.

chrissy_b123's picture

You need to amend this one to your own taste. Tomato makes it very salty and overpowering, so would use less, and agree with other comments that could do with extra feta and maybe a bit of spice. Still nice and easy to make.

retrovicky's picture

Didn't have sundried tomatos, so roasted some cherry tomatos instead. I really enjoyed it however my husband didn't. Would make again

bluewings2's picture
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Hmmm... not sure why but when I made it it tasted so bland... it really needed something else. I even put Basil in it anticipating that the basic ingredients wouldn't be enough. Perhaps it's just my palette but I felt it needed more of a citrous twang and maybe panchetta. Each to their own!

jbce01's picture
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Simply delicious. Just reviewed this after making it a couple of weeks ago and I will be buying the ingredients again tomorrow to make it again. It was sooooo good!!

bellaready's picture
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Absolutely delicious - I swapped the feta for the equivalent amount of paneer.. I may double the quantity of spinach next time also. .husband loved it too

caroljefferson's picture

was struggling to find something gorgeous for my veggy sister and her family on visit to uk, went down a storm, have just made with leftover roast chicken and sun dried toms for my 3 meat eating blokes, perfect!

carab's picture

Add toasted pine nuts and a teaspoon of chilli/paprika for more bite

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