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Crispy Greek-style pie

Crispy Greek-style pie

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(243 ratings)

Prep: 10 mins

Easy

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

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal250
  • fat13g
  • saturates5g
  • carbs23g
  • sugars5g
  • fibre3g
  • protein13g
  • salt0.3g
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Ingredients

  • 200g bag spinach leaves

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 175g jar sundried tomato in oil
  • 100g feta cheese, crumbled
  • 2 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ 250g pack filo pastry

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.

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Comments (272)

hannahsutcliffe's picture
5

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
5

This is an AMAZING recipe, so simple but so effective

joelle23's picture
5

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
5

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
5

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
4

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

crumbles's picture
5

This pie is so easy & delicious. I used cheddar cheese, as I can't eat feta & will definately be making it again. We had it with roasted veg, as someone suggested here - lovely

falesia's picture
5

Taking up others' suggestions, I added toasted pine nuts, used only about a tablespoonful of sundried tomatoes, and used olive oil instead of the oil from the tomatoes. I also chopped up a teaspoonful or so of those sliced and marinaded jalapeno peppers you get in jars. I cooked it a little slower than the recipe said, to really crisp it up.

It was a total hit, and was lovely both from the oven and the next day. The only thing is that it's so delicious that the idea that these quantities would serve four is a bit on the optimistic side.

falesia's picture
5

Oops, osrry ignore that! It's the oil from the jar of sundried tomatoes... durr!

falesia's picture
5

If anyone sees this in time, I thought it might be nice to make for someone tomorrow. I'm wondering if I could get away with not buying sundried tomato oil, which I can imagine staying on the shelf for years (like the Cointreau which I only ever use in cakes at the rate of a tablesponful a year!)

I don't suppose it would harm to use a nice olive oil instead would it?

phoenixshonour's picture
5

Utterly brilliant. Went down fabulously with my family! Only used 50g of Sun-dried tomatoes, as they're high in calories but it tasted good all the same. I think I'll be trying many variations on this dish.

vanvuuren's picture
5

this a great little recipe that I have now done twice, but made mini ones. still with 3 layers of filo but cut each sheet in to 9 0r 12 for cupcake or muffin tins works really well and every one gets alittle one or two each.

cath95's picture
5

I've made this many times now for various occasions and my family and friends love it! It works well every time and I love how it still tastes amazing even though there aren't many calories :) I also suggest that if you want double quantity you should make two of the normal sized one instead of making one big pie.

kjf_uk's picture
5

I made this for dinner last night, it was absolutely fantastic! I took heed of a lot of the comments here that said to reduce the amount of sun dried tomatoes, so I only used a quarter of a jar, and used plain extra virgin olive oil for brushing. I added a clove of garlic too for extra flavour.

I cooked it for an extra five minutes to ensure the top was browned, and after taking it out of the tin, saw the base was a little under done; so, I flipped it onto a baking tray upside down, and gave it another five minutes.

Will definitely be making this again, everyone raved about it. Shall try adding a shallot or two next time too!

janelovestastyfood's picture
1

Made this and tweeked by adding olives, nutmeg and toasted pine nuts but still rather bland next to the one I made with goats cheese and spicy sweet peppers from a jar. Used chilli and garlic dipping oil on pastry - fantastic!

malaz1's picture

oh I'd really love to make this but unfortunatley I'mallergic to eggs! Is it really necassary in this recipe or can anyone offer a substitute?

amfishmedia's picture

Pleeeeeeeeeeeeeeease: share your experience on how to freeze/thaw/re-heat.
I'm going on multi-day roadtrip with in-laws and desperately need a Dish To Impress (pre-made and reheated in microwave).
Other main course suggestions are very welcome!!!
:-)

amandalombard's picture

Can you make this without cheese? It look so good but I cant eat cheese!

rubyninja's picture
4

great recipe. used some courgettes from the fridge instead of spinach and added in toasted pine nuts. served simply with cous cous and salad. super easy and tasty way to eat veggie. my carnivore boyfriend even had seconds!

aes_adam's picture
5

Amazing! Loved it, especially with the pine nuts.
I definitely would not describe myself as as very good cook but this was so easy and looks and tastes great!

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