Crispy Greek-style pie

Crispy Greek-style pie

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(248 ratings)

Prep: 10 mins Cook: 30 mins


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

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal250
  • fat13g
  • saturates5g
  • carbs23g
  • sugars5g
  • fibre3g
  • protein13g
  • salt0.3g
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  • 200g bag spinach leaves



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 175g jar sundried tomato in oil
  • 100g feta cheese, crumbled
  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ 250g pack filo pastry


  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.

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Comments (272)

lousy2uk's picture

Read all the other comments before trying so went with the less tomato more feta and also added toasted pine nuts and sauteed mushrooms. Came out looking exactly like the picture. I also melted a little butter and brushed that over the top of the filo once assembled. Very tasty and easy to make.

jemizackmond's picture

Lovely. Not so lovely warmed up the next day - definitely needs eating in one sitting!

Julia687's picture

This was a big hit at my Greek-themed vegetarian dinner party last night. Based on other people's comments, I did reduce the amount of sun-dried tomatoes and also added some chopped sauteed onion, toasted pine nuts, and fresh oregano. This is a great dish to have in your repertoire!

Suzanne Carty's picture

Next time will use less tomato and add some mushrooms. Hopefully I will get a feel for the filo - also will use a few more sheets of it next time. Maybe this could be made in a loaf pan with paper under to lift.

kingandpie's picture

I really love this pie! Have linked through to it on my blog thank you for what is now one of my go to recipes for when I am in a hurry. I often serve this with a lemon mackerel couscous and I always add pitted black olives.

pocketlucy's picture

I also took other people's advice and used about 150g feta and around 100g sundried tomatoes. Also added some toasted pine nuts and two cloves of crushed garlic. I was a little confused about how to construct the pie correctly, having not used filo pastry before, but it somehow turned out fine in the end, and even looked similar to the picture! Really tasty filling. Served with new potatoes and a salad.

Frantic Flapjack's picture

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

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

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

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

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

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

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

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.


Questions (5)

garden grown's picture

When it says eggs, are these boiled eggs or raw eggs mixed in?

foxyrockmeister's picture

Would it be ok to make this recipe a few hours in advance and refrigerate it until cooking? Just a bit worried about whether the filling will make the pastry go all soft and not sure whether you can pre-chill filo?

jarrestr's picture

When do I freeze this? Uncooked or cooked? Would appreciate help.

magwen's picture

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

goodfoodteam's picture

Hi there, thanks for your question. Yes, you can freeze this recipe. Just freeze it unbaked, then defrost and cook as per the recipe. Enjoy!

BBC Good Food team

Tips (1)

bjpitts's picture

A few tips based on my experiences with this recipe:

1. It's very important to squeeze the juice out of the briefly wilted and chopped spinach in my experience (despite what some of the comments say). Doing this properly prevents the flavour of the spinach overpowering the other ingredients and stops the pie's base from becoming soggy.
2. Raise the pie tin a few inches above the surface you're working on (place on an upturned bowl or something): you'll need the height because the filo pastry sheets have to be draped over the sides of the tin before the pie filling is added — the draped ends get folded over the top and brought together in the centre to seal the pie before baking.
3. Make sure you have a clean flat surface for preparing the filo sheets. It's a lot easier to lie them out fully unfolded and flat in a pile and prepare individually, brushing the top one with the sun-dried tomato oil each time before removing from the pile and arranging in the pie tin.