Crispy Greek-style pie

Crispy Greek-style pie

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(225 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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rebecca-louise-89's picture

It has taken me a couple of attempts to perfect this - the first time I made it it was a little soggy. However, the 2nd time around it was very crispy!

vjburton's picture

This is delicious and really easy. I made two smaller ones in 6 inch cake tins, perfect for 2 dinners for 2. This is certainly being added to my regular repetoire!

Yum

carriemack's picture
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Best vegetarian recipe ever - I cook this over and over - 5 ingredients and completely foolproof.

pinkfiss's picture
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Loved this recipe...fab!

knix_4's picture
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Very nice idea, looks good and tastes great, although we found we had to have a big slice each as its not very filling on its own. I'd recommend serving it with a salad, or making mini ones and serving them as part of a mezze.

charissa1986's picture
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Nice dish. I would personally add pinenuts for texture. It also wasn't clear whether the weight of tomatoes was drained weight. I would keep the amount of tomotoes small, otherwise it becomes a bit overpowered.

missis's picture

I was very surprised at the strength of the flavours in this, but it was very nice, even fussy hubby liked it! Served cold at a picnic with roasted veg in cous cous and a green salad.

messyjessie86's picture
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Absolutely delicious! We ate this served alongside a simple rice salad, perfect for alfresco dining:) Has that wow factor, although it was a doddle to make.

_jennananana's picture
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This was very simple to make and tasted great. My boyfriend was quite hungry still afterwards (he had half the pie) and said he would have liked something else with it so if anyone has a more substantial idea than salad I'd appreciate it.

karinannapfetzer's picture
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So easy, so tasty. Can be used as a starter or main meal with a salad. Everybody loves it.

julezy's picture
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My partner absolutely loved it! Ate the rest of it that night. Definitely will be a regular dish.

kazzac's picture
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Yummy and really easy. Even went down well with my meat eating, part Greek boyfriend! I think it does need seasoning and found it needed a good 40 minutes in the oven to get the pastry really crispy. Will make again.

pb3444's picture
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Surprisingly simple and absolutely delicious hot or cold. I served with a salad as a brunch dish.

kuifke's picture

I think I used the wrong pastry. It stayed thick and moist. The filling was quiet ok!

hannahsutcliffe's picture
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Really tasty and easy. I used more filo than the recipe suggested to ensure there was a thick enough layer to seal the pie. This is a very impressive dish to make for friends, highly recommended!

TheDanManLife23's picture
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This is an AMAZING recipe, so simple but so effective

joelle23's picture
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Made this tonight, very tasty and easy. My first time with filo and as I was layering it up I was worried it wouldn't be right but it turned out fine. I meant to add pine nuts but forgot. Followed the recipe basically to the letter and served with a big leafy and tomato salad. My boyfriend loved it and my housemates were picking at it too. Will def be making again with some of the variations people have suggested.

sallywalton's picture
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Yum, yum. Made this last night and wow - it was gorgeous! I used the full jar of sun-dried toms. Definitely needs the full jar. I also addes pine nuts and a little extra feta. This was my first time with filo and what a success. I also cooked the Greek lamb with potatoes and olives to accompany this dish. Wow.

gillbush's picture
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My daughter made this for the first time this week. It is one of the most tasty meals we have eaten; the combination within this pie is a marriage made in food heaven!!

studentcook88's picture
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This was very tasty and so easy to make! Will definitely be making this in future and would recommend it to everyone

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