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Crispy Greek-style pie

Crispy Greek-style pie

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(242 ratings)

Prep: 10 mins

Easy

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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Ingredients

  • 200g bag spinach leaves

    Spinach

    spin-atch

    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

    Egg

    egg

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

  • 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.

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Comments (272)

libby39's picture
5

Delicious! I find working with the filo a little fiddly but the effort is worth it. I also added the suggested pine nuts and some black pitted chopped olives. Yum!

mariabernadette's picture
4

This was the first time I have used filo pastry. It was delicious and looked great. I wasn't sure about the sun dried tomatoes, as I thought their taste would be overpowering. But they just accentuated the taste of the cheese. I will definately make this again.

finlaew1's picture

I've just eaten a slice of Pixie's pie and it is amazing!

sarahjane_connett's picture
4

I was a bit nervous cooking this recipe as I thought it would be difficult but it came out really well. I actually overcooked the spinach a little (as in the recipe it says cook til slightly wilted) but it still tasted fabulous! :)

siryan81's picture

Really easy and really simple and tasted wonderful.

The recipe concept of a filo pie is so adaptable. The twice baked option might be good to give a crispy outer. Also great cold.

Served with a sweet chilli sauce and the combo was great.

Could spice the filling up a bit or season to your taste. Fresh spinach is gorgeous though.

myntea's picture

This is a really fantastic veggie meal, I used puff pastry which worked well and it certainly travelled well to work the next day for lunch. Re: eggs question, add beaten raw eggs to mixture before adding to pastry case

sallyhfg's picture
5

very easy and really really yummy!

pmanley's picture

Sounds delicious - but I would also like to know do you add beaten raw eggs or pre-boiled chopped?????????

rangelides's picture

In Greece and Cyprus we make this recipe without tomatoes. It is still very delicious and full of vitamins. I love spinach and everything which has spinach in it. Happy Holidays everybody!!!!

mommycat's picture

Confused regarding eggs in recipe!! Before I attempt this should eggs be raw or chopped?

karentown's picture

I think I may have gone wrong somewhere as the only person who liked this was my husband. I found it very very salty but didn't add any salt?

ellieb's picture

Can I just check with those of you that have made this - is it beaten eggs that go in or chopped? Thank you

trenethick's picture
5

This is a wonderful recipe, really delicious.I also added toasted pinenuts and pancetta as suggested by other reviewers,it worked so well with the other ingredients.Thanks for the tip that it will freeze well.I will definately make this again.

hamishmum's picture
5

This is fabulous & both veggies & meat eaters love it. I also added the pine nuts which was an excellent suggestion. One comment I received was that it looked really impressive & that it must have taken me ages to make - nothing could be further from the truth. I will definately make this again.

barbaranian's picture
5

Fantastic easy recipe that impresses carnivores and vegetarians alike. For a large buffet it is so easy to double , in an emegency you can use frozen spinach (but squeeze it well when it thaws before mixing with other bits) and also works with puff pastry if filo not available. It went down a storm in the South of France last week! I'll try the pine nuts next time, sounds great.

bramble4italian's picture

such an easy recipe. try adding different cheeses. i tried mixing feta with other soft cheese, and blue cheese. YUM !

emmalebreton's picture
5

I also added toasted pinenuts - delicious!

thestubbs's picture
5

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.

pisces's picture

Very EASY AND EXTREMELY DELICIOUS

izzylivy's picture
5

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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