Crispy Greek-style pie

Crispy Greek-style pie

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(208 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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joedoggyuk's picture
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Delicious cold.

baby_bluelips's picture

could I use frozen (defrosted) spinach in this recipe?

smithlm1's picture
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Made this with lamb mince as an extra, which was really nice, but probably too strong a flavour to really taste anything else. Will try it next time without the meat, but definitely something I'd eat again.

liznfil's picture
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Made this many times. I add a bunch of spring onions sliced and briefly cooked in olive oil. Also add dill and double the feta - 200g
Much more crispy if made in advance and baked again.
Freezes well after first bake, defrost and then rebake.

judgejules78's picture

A family favourite even with my young daughter! I added some salami to mine and black olives, delicious!
Hint : With the left over pastry why not make low fat apple samosas..... perfect dessert too !!

louisevwynn's picture
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Loved the filling of this pie but can't understand why the filo pastry didn't go crispy???

jj37795's picture
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Made this for veggie friends that came round, who all asked for the recipe! It looks very impressive given there's not much work that needs to go into creating it. I also had to cook it for longer than the recipe stated to get the filo nice and crispy. Putting leftovers under the grill the following night revives it nicely.

yummymummy2468's picture
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oops forgot to rate... 5*

yummymummy2468's picture
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Love this recipe! So tasty, pretty easy to do too. My kids ate it all up even though the ingredients individually they would never eat!

minouska's picture

I may be being a little dim, but are you supposed to boil the eggs first??

kathy535's picture
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Don't know where I went wrong but we found this rather bland and tasteless. It could have done with more feta and less tomatoes. Pastry was nice and crisp but while I might do it in the summer for a picnic, it's not one that will become a regular.

ansy33's picture
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Super easy and extremely delicious!! Will definately be making this again!

lisa01mb's picture
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Great dish and super easy to prepare. Added chicken and was delicious. Used sun blush tomatoes as I find sundried very strong. Can't wait to try with different combos.

graciecube's picture
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This recipe was great! Did it for a HE exam and it was great! Really easy and got me great marks! :D 5 stars ;)

bblackcat09's picture

So tasty. And so so so easy to make. Tastes just as good cold the day after for lunch!

diannedtb's picture

Lovely cold (I took the leftovers in to work for lunch the next day). I made the chicken version with pre-packed chinese chicken - very nice. Also I used a mixture of spinach, watercress and rocket. Next time, though, I think I might try mozzarella instead of feta.

vivaves's picture
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sorry - should add that I think it tastes alot better warm rather than hot straight from the oven - the flavours are more discernable - but this is a general rule in our house anyway!

vivaves's picture
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I thought this was gorgeous - just the right balance of flavours as it is, no augmentation required. I have found a better way of preparing the spinach, though - put it in a colander, pour a kettle-full of boiling water over it (it will wilt down immediately), then run under the cold tap to bring the temperature down fast, so you can wring it out in your hands to get the excess moisture out. Seems the dryer it is, the better this recipe works. I guess you could use thawed and squeezed frozen spinach too. My filo pastry was very delicate so a little difficult to work with (it would have helped to have a good spacious work top, but alas, my kitchen is pretty basic) but I have to say I very much enjoyed the preparation, and definitely the eating! Left overs are lovely cold the next day, too.

finnoggin's picture

How does one go about freezing this?
It says it can be frozen, but not at what stage of preparation, or indeed how to go about reheating/cooking.
Please help :)

docbetty's picture
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This was so simple to make and really delicious. Had it hot for dinner and cold for lunch the next day. I also used toasted pine nuts, which added to the flavour and texture. Delicious - I can't wait to impress friends and family with this dish.

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