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 13.0g, carbohydrate 23.0g, fat 13.0 g, saturated fat 5.0g, fibre 3.0g, sugar 5.0g, salt 0.3 g

Recipe from Good Food magazine, July 2007.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 141-160

  • Binder photo DaisyJay

    26 June 2010

    DaisyJay commented on this recipe

    Love it - made it for the girls for supper, and then "carnivore" hubby hoovered up the left overs! Quick, easy and impressive.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Keith of Bayswater

    03 July 2010

    Keith of Bayswater commented on this recipe

    Since discovering this gem of a recipe, I've made it several times. I agree with the earlier poster who felt that the sundried tomato flavour was a bit overwhelming. Rather than use the sundried tomato oil to brush the filo sheets (as the recipe recommends), I've taken to simply using olive oil. I brush the sundried tomato oil across the top only. Perfect. I also add the pine nuts and panceta that have been recommended by others. I have also made individual pies as an entree for a dinner party, using poached egg rings as molds.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo vixsticks

    25 July 2010

    vixsticks rated and commented on this recipe

    5 stars

    Fabulous - simple and very tasty, plus great cold for lunch the next day. You can adjust the recipe to add anything you fancy - parmesan, olives, capers, herbs (basil or parsley are good). Yummy.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo ColleentheExpat

    31 July 2010

    ColleentheExpat rated and commented on this recipe

    4 stars

    Was a great recipe, next time I will use a little less sun dried tomatoes but it was simple and does go very nicely with a salad

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo soosy

    02 August 2010

    soosy rated and commented on this recipe

    5 stars

    i made this last week as a mid-day lunch , it was so easy to make and really excellent mix of flavors , the filo pastry was lovely and crisp . I will definitely make this for friends ,or maybe even mini versions for party food

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Vahito

    08 August 2010

    Vahito rated and commented on this recipe

    5 stars

    I cooked it yday! It is actually delicious! I have not added anything. I think the original recipe includes enough flavours. Many Thanks!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo pinkystan

    12 August 2010

    pinkystan rated and commented on this recipe

    5 stars

    I make variations of this all the time when I have people round - it looks really impressive and is super tasty with chorizo in too.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Karen

    12 August 2010

    Karen commented on this recipe

    Hi, I'm going to try this this evening, practice run for a girlie lunch next week, can anyone let me know when this should be frozen, I assume you make the pie up and freeze before cooking, is this correct? If yes, can it then be cooked from frozen or would it need to be defrosted? I've noticed that a couple of people have asked this question, so if anyone has any idea I'm sure you'll be helping out a few people...thanks.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jaspercat

    01 September 2010

    jaspercat rated and commented on this recipe

    4 stars

    lovely recipe - very easy and looks impressive. WIll make again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Chris

    04 September 2010

    Chris rated and commented on this recipe

    5 stars

    Lovely! Quick, easy and tasty. I added a handful of chopped black olives. I love black olives! It's good hot or cold.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Malin

    13 September 2010

    Malin rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo nomnom

    17 September 2010

    nomnom rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo lizbit26

    28 September 2010

    lizbit26 rated and commented on this recipe

    5 stars

    Really yummy! Will definitely make again. Even my son liked it though he did comment that the cheese tasted a 'bit funny'. I'' educate them away from cheddar yet!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Adam

    22 October 2010

    Adam rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo rubyninja

    22 October 2010

    rubyninja rated and commented on this recipe

    4 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sarah

    11 November 2010

    Sarah rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Amanda

    09 December 2010

    Amanda commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lyndseym87

    09 December 2010

    Lyndseym87 rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo AMfishmedia

    16 December 2010

    AMfishmedia commented on this recipe

    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!!! :-)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Malaz

    19 December 2010

    Malaz commented on this recipe

    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?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Vegetarian Freezable

Vegetarian

Ingredients

Print this recipe
Add to your binder

Per serving

250 kcalories, protein 13.0g, carbohydrate 23.0g, fat 13.0 g, saturated fat 5.0g, fibre 3.0g, sugar 5.0g, salt 0.3 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close