Crispy Greek-style pie

Crispy Greek-style pie

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(224 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
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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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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.

leamac83's picture
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I make this quite often, sometimes as small individual pies. Really easy and delivers on flavour! So tasty, going to try with some chicken and chorizo tonight!

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.

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