Crispy Greek-style pie

Crispy Greek-style pie

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(216 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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jenniferocious's picture
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I love this. It's so easy and goes down really well with guests.

layla2121's picture

I made this and it was far too heavy on sun dried tomatoes. If i made again i would put more spinach and feta. Perhaps it was becasue i used some vacum packed sundried tomatoes though??

richkw's picture
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Brilliant, idiot proof recipe. I added some diced choritzo which really made it rock and roll.

tiggyh's picture
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delicious recipe! made this today and everyone enjoyed it. Although I used puff pastry rather than filo pastry but it worked fine!

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.

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