Crispy Greek-style pie

Crispy Greek-style pie

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(218 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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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.

glenyst's picture
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I didn't really enjoy making this, with squeezing the spinach and filo pastry is always fiddly. I certainly enjoyed eating it though!

Smaller portions with a little 0% Greek yogurt would make an excellent dinner party starter.

sarahzoehills's picture
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My hubby really liked this, I wasn't so keen but good the day after. Oh and I used puff pastry by accident and it worked well

christinacanning's picture
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I cannot praise this recipe enough - I have cooked this probably 10 times in the last year and adore it. I normally add in some sliced black olives for added dimension and normally roughly chop the pine nuts so they're evenly distributed. My other half even made this with puff pastry which still tasted great! Every time I serve this no one can quite believe I made it!

Druunica89's picture
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Expected a bit more out of this dish. The texture was great though.

littlejones's picture
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Just made it for friends and it went down really well. I followed the suggestions and added some sliced pancetta to this. I would have liked the bottom to be a little bit crispier but it certainly wasn't an issue. It looks really impressive, considering how easy it is to make. Served this with sweet potato wedges, cooked with olive oil, sea salt, black pepper and whole garlic cloves. Will definitely make again, but might try cooking the pancetta first so that it crisps up a bit. Will try the chicken suggestion too. Delicious :)

danielaj's picture
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I added chicken which was very tasty. Quick and easy to do and looks as if you know what you are doing!

anananana's picture
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This was okay but the sundried tomatoes and the feta cheese made it quite salty. The calories for this recipe are also not right as you will need a fair amount of the oil from the sundried tomatoes which is not taken into account. The idea of this recipe is good but next time I would avoid using both sundried tomatoes and feta together and maybe have just one of them with lots of spinach and other veg.

cacofonix's picture

Lovely, tasty, easy

garber2007's picture
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This recipe was to strong for me. My wife however loves all of the strong flavors! If you like strong food, I would recommend, but if you like more spices and less flavor, I would not recommend.

amyspurdle's picture
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Forgot to add the eggs and it was still lovely. Got the defo make again from the team.

misterenglish's picture

The Greek name for this, and there's another recipe on the site for zt - with Tzatziki - is Spanakopita. One of my Sisters-in-Law makes it as her pot-luck for when we all get together.

mariab2's picture
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Really really lovely! The sundried tomatoes came in oil which was also infused with various herbs which was a nice bonus. I also added pinenuts - very tasty.

littlegreendragon13's picture
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I love this and have made it several times now! My only change is to not use the oil from the sun dried tomatoes: I find the result is too oily so instead I use spray on cooking oil. The result is much healthier and I find I don't make so much mess!

Also, if you fancy bulking it up a bit adding some chopped chorizo is really good time. Yum!

bmartinus's picture

very good and easy

sailorgirl700's picture
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Really enjoyed this pie. I did add some mushrooms and pine nuts to give the filling a little more body. Served it with yellow pepper rice, and a simple rocket salad.

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