Crispy Greek-style pie

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1. Video tutorial: Handling filo

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 loose- bottomed 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.

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, salt 0.3 g

Latest comments and suggestions

Results 21-40

• rachel

  01 June 2008

  rachel commented on this recipe

  such an easy recipe. try adding different cheeses. i tried mixing feta with other soft cheese, and blue cheese. YUM !

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• barbaranian

  02 June 2008

  barbaranian rated and commented on this recipe

  

  Fantastic easy recipe that impresses carnivores and vegetarians alike. For a large buffet it is so easy to double , in an emegency you can use frozen spinach (but squeeze it well when it thaws before mixing with other bits) and also works with puff pastry if filo not available. It went down a storm in the South of France last week! I'll try the pine nuts next time, sounds great.

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• Jo

  13 June 2008

  Jo rated and commented on this recipe

  

  This is fabulous & both veggies & meat eaters love it. I also added the pine nuts which was an excellent suggestion. One comment I received was that it looked really impressive & that it must have taken me ages to make - nothing could be further from the truth. I will definately make this again.

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• lucysmum

  13 July 2008

  lucysmum rated and commented on this recipe

  

  This is a wonderful recipe, really delicious.I also added toasted pinenuts and pancetta as suggested by other reviewers,it worked so well with the other ingredients.Thanks for the tip that it will freeze well.I will definately make this again.

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• Sandra

  17 July 2008

  Sandra commented on this recipe

  Can I just check with those of you that have made this - is it beaten eggs that go in or chopped? Thank you

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• Karen

  18 July 2008

  Karen commented on this recipe

  I think I may have gone wrong somewhere as the only person who liked this was my husband. I found it very very salty but didn't add any salt?

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• Pat

  18 July 2008

  Pat commented on this recipe

  Confused regarding eggs in recipe!! Before I attempt this should eggs be raw or chopped?

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• riana

  18 July 2008

  riana commented on this recipe

  In Greece and Cyprus we make this recipe without tomatoes. It is still very delicious and full of vitamins. I love spinach and everything which has spinach in it. Happy Holidays everybody!!!!

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• Paula

  19 July 2008

  Paula commented on this recipe

  Sounds delicious - but I would also like to know do you add beaten raw eggs or pre-boiled chopped?????????

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• sal

  21 July 2008

  sal rated and commented on this recipe

  

  very easy and really really yummy!

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• myntea

  22 July 2008

  myntea commented on this recipe

  This is a really fantastic veggie meal, I used puff pastry which worked well and it certainly travelled well to work the next day for lunch. Re: eggs question, add beaten raw eggs to mixture before adding to pastry case

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• Siryan

  05 August 2008

  Siryan commented on this recipe

  Really easy and really simple and tasted wonderful. The recipe concept of a filo pie is so adaptable. The twice baked option might be good to give a crispy outer. Also great cold. Served with a sweet chilli sauce and the combo was great. Could spice the filling up a bit or season to your taste. Fresh spinach is gorgeous though.

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• Pixie83

  29 August 2008

  Pixie83 rated and commented on this recipe

  

  I was a bit nervous cooking this recipe as I thought it would be difficult but it came out really well. I actually overcooked the spinach a little (as in the recipe it says cook til slightly wilted) but it still tasted fabulous! :)

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• Coffeebean

  29 August 2008

  Coffeebean commented on this recipe

  I've just eaten a slice of Pixie's pie and it is amazing!

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• cookingforgirls

  30 September 2008

  cookingforgirls rated and commented on this recipe

  

  This was the first time I have used filo pastry. It was delicious and looked great. I wasn't sure about the sun dried tomatoes, as I thought their taste would be overpowering. But they just accentuated the taste of the cheese. I will definately make this again.

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• Libby

  05 October 2008

  Libby rated and commented on this recipe

  

  Delicious! I find working with the filo a little fiddly but the effort is worth it. I also added the suggested pine nuts and some black pitted chopped olives. Yum!

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• Loustar14

  27 October 2008

  Loustar14 rated and commented on this recipe

  

  This was an extremely yummy mid week meal that made a lighter change from quiche. I used ricotta cheese as i'm not keen on feta and reduced the amount of sundried tomatoes as the recipe wanted a LOT!! This was my first time at using filo pastry and I will without a doubt be making this again.

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• Tacha

  11 November 2008

  Tacha rated and commented on this recipe

  

  This recipe won me many brownie points with the hubby!! Delicious!

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• Imanuelle

  22 November 2008

  Imanuelle commented on this recipe

  We did not like the over powering tast of sundreid tomatoes.

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• Ya Julie

  22 November 2008

  Ya Julie commented on this recipe

  A lovely simple vegetarian dish which was well received by my vegetarian relatives. I added some toasted pine nuts too which gave it a lovely nutty flavour. I'd definitely serve this again.

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Ingredients

• 200g bag spinach leaves
• 175g jar sundried tomatoes in oil
• 100g feta cheese , crumbled
• 2 eggs
• 1⁄2 250g pack filo pastry

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Vegetarian

Ingredients

• 200g bag spinach leaves
• 175g jar sundried tomatoes in oil
• 100g feta cheese , crumbled
• 2 eggs
• 1⁄2 250g pack filo pastry

Per serving

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

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