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.

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Latest comments and suggestions

Results 161-180

  • Binder photo yumyum

    01 January 2011

    yumyum rated and commented on this recipe

    1 stars

    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!

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  • Binder photo KJF_UK

    13 January 2011

    KJF_UK rated and commented on this recipe

    5 stars

    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!

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  • Binder photo yummycupcake

    25 January 2011

    yummycupcake rated and commented on this recipe

    5 stars

    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.

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  • Binder photo sweet pea

    04 February 2011

    sweet pea rated and commented on this recipe

    5 stars

    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.

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  • Binder photo PhoenixsHonour

    09 February 2011

    PhoenixsHonour rated and commented on this recipe

    5 stars

    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.

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  • Binder photo falesia

    13 February 2011

    falesia commented on this recipe

    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?

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  • Binder photo falesia

    13 February 2011

    falesia commented on this recipe

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

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  • Binder photo RuthKettle

    15 February 2011

    RuthKettle rated this recipe

    5 stars

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  • Binder photo falesia

    16 February 2011

    falesia rated and commented on this recipe

    5 stars

    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.

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  • Binder photo nic

    18 February 2011

    nic rated and commented on this recipe

    5 stars

    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

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  • Binder photo studentcook

    25 February 2011

    studentcook rated and commented on this recipe

    4 stars

    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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  • Binder photo gillbush

    25 February 2011

    gillbush rated and commented on this recipe

    5 stars

    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!!

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  • Binder photo Sallywally

    27 February 2011

    Sallywally rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Joelle23

    27 February 2011

    Joelle23 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo DJ Ellis

    22 March 2011

    DJ Ellis rated and commented on this recipe

    5 stars

    This is an AMAZING recipe, so simple but so effective

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  • Binder photo hannahbujalska

    28 March 2011

    hannahbujalska rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Kuifke

    30 March 2011

    Kuifke commented on this recipe

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

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  • Binder photo pb3444

    31 March 2011

    pb3444 rated and commented on this recipe

    5 stars

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

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  • Binder photo KazzaC

    13 April 2011

    KazzaC rated and commented on this recipe

    5 stars

    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.

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  • Binder photo julezy

    18 April 2011

    julezy rated and commented on this recipe

    5 stars

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

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

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