Crispy Greek-style pie

Crispy Greek-style pie

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(213 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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sarahmartyn's picture
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Made this exactly as described and it was very easy and very tasty-went down well with the in laws!! If I made it again would probably use a little less spinach and a bit more feta just to suit my individual taste.

ssqueen's picture
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I thought this recipe was a great idea for a vegetarian meal, but it lacked oomph. I don't like to muck around with a recipe when I use it for the first time but next time I will definitely season it well, and maybe even add a pinch of chilli. Think it could benefit from extra feta cheese too. However nice and quick and easy to make.

hazelplummer's picture
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Really easy to make, tasty and quick. The only issue is not eating it all at once.

natnee's picture
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Far too much tomato, would make again and probably double the feta and at least half the tomato. Couldn't taste the feta or spinach, just tasted of tomato.

dirtyblonde's picture

Delicious,
like other users I added the toasted pine nuts & a clove of garlic, my carnivore boyfriend loved it & went back for seconds. Will definitely make this again & try other ingredients, just so good & so easy

KochinVeronica's picture
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Excellent pie!

mihaelapaunescu's picture

I've made it twice already and I am simply in love with it. It tastes like the spinach pies you get to eat on the sunny beaches of Greece. Easy to make = you just have to chuck in the ingredients, then stick it in the oven and voilà!

gettin256's picture
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really easy to make, husband loved it. wouldn't have it as a main though - i'm too much of a carnivore!

jedillama's picture
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Fabulous! This is a quick and simple recipe for a flavoursome pie. I added a hint of pesto, some olive oil and oregano to give it a bit of extra flavour. It was so tasty I had the whole pie in one sitting.

lilitd's picture
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Perfect dinner! End result looks and tastes fabulous and professional. It can totally compete with a posh restaurant dish.
I did not change anything in the recipe - it is excellent as it is.

trowerpower's picture
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This recipe is so easy and is really tasty, husband and child also loved it, highly recommend!!

mumzylol's picture
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Have made this on a number of occasions and the family love it. I usually halve the amount of sundried tomatoes and add toasted pine nuts to it. I also grate some nutmeg into the mix. Delicious! Have started making individual ones wrapped in puff pastry which seem to be more filling than the filo version. Usually serve it with a cherry tomato salad in a balsamic vinaigrette which goes really well with the pie! A definite keeper!

antoniacarroll's picture
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Was great - thought the tomatoes might be overpowering so I only added around 100-125g and it was just right.

happy_sunflower's picture

I made this for a special Dinner with my boyfriend on New Years' Eve. I LOVED IT! (served with lemon) He said it was "too green"
Tried it cold today and it didn't taste as good.
Decided it's best served hot and possible better as a side dish with a risotto or something else
Very very nice recipe - will definitely make it again... and again!

jattridge's picture
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This was enjoyed by my daughter and her boyfriend who are vegetarian and the rest of the family who aren't! I doubled the recipe and took note of everyone's feedback which was all helpful. I used frozen spinach in place of fresh, this is a cheaper option and used more filo to hold the extra contents.
I will do this again Loved it!

rachel_r's picture
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I made this last night, it was very nice although a bit faffy to make and not that cheap. I defrosted some frozen spinach and used that, which seemed to work very well. I also added toasted pine nuts, which gave a lovely flavour and reduced the amount of tomatoes in line with previous comments, so as not to overpower everything else. I served it with rice and salad. I would make it again, but maybe for a special occasion as the ingredients were quite expensive where I live.

andrewry's picture

So easy to make. We have tried Feta, Spinach pie many times when on holiday in Greece and will certainly put this on the same quality. Freezes well. Tastes good hot or cold.

jmc123's picture
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Really tasty. I also added some fried red onion and at the suggestion of lots of others some toasted pine nuts. Would say that unless served with another carb this is definitely not for 4 people as a main. we nearly finished it between 2 of us!!! I served it with home made tzatziki. I only added 80g of sundried toms which was perfect.

jharrold's picture
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Very very nice and so incredibly easy. Never used filo before and so was predicting a disaster but turned out like the picture. I added roasted pine nuts and some pancetta too based on the reviews here and they worked really well. Only thing I would do differently is reduce the tomatoes - they were too overpowering for us. Also I served this with roasted peppers which did not offer a contrast so in future would serve with a salad or simple greens. Looking forward to a cold piece tomorrow!

nwilliams87's picture
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Fantastic! I always add chicken and make it with puff pastry rather than filo as I think it is much tastier and also less fiddly. I serve with greek potatoes and a greek salad.

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