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 181-200

  • Binder photo karin

    19 April 2011

    karin rated and commented on this recipe

    5 stars

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

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  • Binder photo Jenna Simpson

    22 April 2011

    Jenna Simpson rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Lucy Edgar

    24 April 2011

    Lucy Edgar rated this recipe

    5 stars

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  • Binder photo messyjessie86

    25 April 2011

    messyjessie86 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Missis

    09 May 2011

    Missis commented on this recipe

    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.

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  • Binder photo Grace1986

    13 May 2011

    Grace1986 rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Knix_4

    19 May 2011

    Knix_4 rated and commented on this recipe

    4 stars

    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.

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  • Binder photo juvella

    22 May 2011

    juvella rated this recipe

    5 stars

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  • Binder photo SamanthaM

    26 May 2011

    SamanthaM rated and commented on this recipe

    5 stars

    Loved this recipe...fab!

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  • Binder photo CarrieMack

    31 May 2011

    CarrieMack rated and commented on this recipe

    5 stars

    Best vegetarian recipe ever - I cook this over and over - 5 ingredients and completely foolproof.

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  • Binder photo vjb

    05 June 2011

    vjb commented on this recipe

    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

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  • Binder photo Maddita

    05 June 2011

    Maddita rated this recipe

    5 stars

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  • Binder photo Rebecca

    19 June 2011

    Rebecca commented on this recipe

    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!

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  • Binder photo Rebecca

    20 June 2011

    Rebecca commented on this recipe

    I make this all the time and always add pancetta, as my husband hates it when dishes have no meat, and pinenuts

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  • Binder photo Lorna

    20 June 2011

    Lorna commented on this recipe

    really easy to make, I didnt have the correct size dish but made do with a smaller one and it still turned out ok, its definitely one I'd make again!

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  • Binder photo Julie Tulip

    06 July 2011

    Julie Tulip rated and commented on this recipe

    5 stars

    I couldnt get hold of sundried tomatoes in the local shop, so I slow roasted my own, and used the olive oil from this (topped up a little after cooking with a bit extra oil) to brush the filo pastry. I also added toasted pine nuts. Very tasty!!!! I made a greek salad and some tsatziki to go with it ... delicious!!!

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  • Binder photo kraken

    16 July 2011

    kraken rated this recipe

    5 stars

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  • Binder photo Rebecca

    20 July 2011

    Rebecca rated this recipe

    5 stars

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  • Binder photo desertprincess

    24 July 2011

    desertprincess rated and commented on this recipe

    4 stars

    My husband really liked this but I found it far too salty. Maybe because I used around 250g of feta :s but I did use more spinach as well. It was very easy to make though. Wish I knew how to keep the cheese content high but reduce the saltiness.

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  • Binder photo Julie P

    02 August 2011

    Julie P rated this recipe

    5 stars

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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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