Crispy Greek-style pie

Crispy Greek-style pie

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Vegetarian Freezable

Vegetarian

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.
Try

Make it meaty

Chicken pies: Add 1 cooked, shredded chicken breast to the spinach mixture, then oil 3 sheets of filo per portion and lay them out on top of each other. spoon a few tbsp of the mixture onto one end of each pastry stack. fold over the edges and roll up to make cigar-shaped packages. Brush with oil and cook for 15 mins or until golden and crisp.

Per serving

250 kcalories, protein 13g, carbohydrate 23g, fat 13 g, saturated fat 5g, fibre 3g, sugar 5g, salt 0.3 g

Recipe from Good Food magazine, July 2007.

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Latest comments and suggestions

Results 121-140

  • Binder photo Debs

    21 April 2010

    Debs rated and commented on this recipe

    4 stars

    Really easy, tasty and highly recommended

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  • Binder photo KATIELOU

    01 May 2010

    KATIELOU rated and commented on this recipe

    2 stars

    I made this last week and couldn't help thinking something was missing it was nice enough but nothing special.

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  • Binder photo chilli

    06 May 2010

    chilli commented on this recipe

    delicious - everyone I've made it for has loved it and asked for the recipe. I only use a quarter of a jar of sundried tomatoes which is the perfect amount.

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  • Binder photo Ruthles

    07 May 2010

    Ruthles rated and commented on this recipe

    4 stars

    No mention of any seasoning, I added good grating of nutmeg and plenty of black pepper, plus a grated clove of garlic, no salt because of the cheese. Tasted great

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  • Binder photo michelle

    09 May 2010

    michelle rated and commented on this recipe

    5 stars

    absolutely gorgeous!! made it as the recipe but addd 50g toasted pine nuts and a chicken breast that had been poachedi n chicken stock. will defintely make this again.

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  • Binder photo Lucie

    11 May 2010

    Lucie commented on this recipe

    I presume the eggs are just beaten before added to the mixture, not boiled and chopped or anything?

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  • Binder photo Fkd

    11 May 2010

    Fkd commented on this recipe

    Can this be put together and frozen beforebaking? Does it work well to pop it straight in the oven if frozen - or thaw first.

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  • Binder photo lenabeans

    15 May 2010

    lenabeans rated and commented on this recipe

    5 stars

    I served this with sweet potato mash and also added pine nuts. Easy to make dish that tasted amazing.

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  • Binder photo ikkledivel

    17 May 2010

    ikkledivel rated this recipe

    5 stars

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  • Binder photo Sandra

    19 May 2010

    Sandra rated and commented on this recipe

    5 stars

    Delicious! Quick and easy to make, all the family loved it. Will definately make again.

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  • Binder photo sugarplum26

    24 May 2010

    sugarplum26 rated and commented on this recipe

    5 stars

    Love this recipe - couldn't get any filo pastry the first time i made it so used puff pastry instead - still came out great!

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  • Binder photo katie5034

    01 June 2010

    katie5034 rated and commented on this recipe

    5 stars

    Excellent, I just used a plain baking tray and shaped pie around filling. Beautiful.

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  • Binder photo Pippifer

    01 June 2010

    Pippifer rated and commented on this recipe

    5 stars

    Although filo pastry appears to be my kryptonite (the biryani filo wreath I wrangled for Christmas last year was an unbelievable stressor on the big day, as delicious as it ended up) I managed to deliver a crispy, delicious pie, served with a crunchy side salad. I will attempt suggested advanced embellishments of pine nuts at some point in future!

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  • Binder photo Yulia Kravtsova

    08 June 2010

    Yulia Kravtsova commented on this recipe

    Tis was my first ever experience using any kind of pastry and as a result everything turned out more than fine! The pie was extremely good and my friends, who are vegetarian seemed to really enjoy it and asked for seconds. I have however added some pine nuts and black and green olives to make the spinach filling more juicy and tastier. Will most definitely bake it again!

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  • Binder photo mrschambs

    09 June 2010

    mrschambs commented on this recipe

    Quick, easy and tasty - will definitely make this again....

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  • Binder photo Tamz

    10 June 2010

    Tamz rated and commented on this recipe

    5 stars

    Delish, scoffed half last night just by myself! Had another quarter cold for lunch - pastry isn't as crispy but still yummy! Will wow some veggie friends with it soon :)

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  • Binder photo Pinksandi

    14 June 2010

    Pinksandi commented on this recipe

    will three sheets of pastry be enough? or will it need more? i'm considering making this tomorrow

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  • Binder photo fluffyblueberry

    17 June 2010

    fluffyblueberry rated and commented on this recipe

    2 stars

    Made two - it would only be JUST enough to feed four, but you would be left wanting more. Just three stars though because, although we enjoyed it, everyone found too much sundried tomato flavour with did over-power the other flavours, (and I only used 3 quarters of the amount stated!!). Next time would try half sundried and half sunblush tomatoes, would also probably add a bit more spinach and cheese to the mix.

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  • Binder photo cookingforgirls

    19 June 2010

    cookingforgirls commented on this recipe

    I have made this again and again, and it has now achieved 'empty the fridge' status. I make the spinach and egg mixture and add anything and everything that needs eating up in the fridge. This week, I roasted up the last of the veg box, and used up remanents of halloumi, feta and cheddar. Fantastic, and even nicer cold the next day.

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  • Binder photo rheia

    20 June 2010

    rheia rated and commented on this recipe

    5 stars

    Everybody loved this pie! Even my brother who despises both tomatoes and spinach enjoyed his two pieces. I doubled the amount of feta and tomatoes and added a handful of dry-roasted pine nuts. Came out perfectly crispy after the 30 min.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Vegetarian Freezable

Vegetarian

Ingredients

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Per serving

250 kcalories, protein 13g, carbohydrate 23g, fat 13 g, saturated fat 5g, fibre 3g, sugar 5g, salt 0.3 g

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