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 221-240

  • Binder photo Sarah

    04 January 2012

    Sarah rated and commented on this recipe

    3 stars

    My hubby really liked this, I wasn't so keen but good the day after. Oh and I used puff pastry by accident and it worked well

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  • Binder photo evelyn-r

    18 January 2012

    evelyn-r rated and commented on this recipe

    4 stars

    I didn't really enjoy making this, with squeezing the spinach and filo pastry is always fiddly. I certainly enjoyed eating it though! Smaller portions with a little 0% Greek yogurt would make an excellent dinner party starter.

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  • Binder photo Doc Betty

    25 January 2012

    Doc Betty rated and commented on this recipe

    5 stars

    This was so simple to make and really delicious. Had it hot for dinner and cold for lunch the next day. I also used toasted pine nuts, which added to the flavour and texture. Delicious - I can't wait to impress friends and family with this dish.

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  • Binder photo Claire

    26 January 2012

    Claire commented on this recipe

    How does one go about freezing this? It says it can be frozen, but not at what stage of preparation, or indeed how to go about reheating/cooking. Please help :)

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  • Binder photo PanClanger

    29 January 2012

    PanClanger rated and commented on this recipe

    5 stars

    I thought this was gorgeous - just the right balance of flavours as it is, no augmentation required. I have found a better way of preparing the spinach, though - put it in a colander, pour a kettle-full of boiling water over it (it will wilt down immediately), then run under the cold tap to bring the temperature down fast, so you can wring it out in your hands to get the excess moisture out. Seems the dryer it is, the better this recipe works. I guess you could use thawed and squeezed frozen spinach too. My filo pastry was very delicate so a little difficult to work with (it would have helped to have a good spacious work top, but alas, my kitchen is pretty basic) but I have to say I very much enjoyed the preparation, and definitely the eating! Left overs are lovely cold the next day, too.

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  • Binder photo PanClanger

    29 January 2012

    PanClanger commented on this recipe

    sorry - should add that I think it tastes alot better warm rather than hot straight from the oven - the flavours are more discernable - but this is a general rule in our house anyway!

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  • Binder photo diannedtb

    23 February 2012

    diannedtb commented on this recipe

    Lovely cold (I took the leftovers in to work for lunch the next day). I made the chicken version with pre-packed chinese chicken - very nice. Also I used a mixture of spinach, watercress and rocket. Next time, though, I think I might try mozzarella instead of feta.

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  • Binder photo bblackcat09

    27 February 2012

    bblackcat09 commented on this recipe

    So tasty. And so so so easy to make. Tastes just as good cold the day after for lunch!

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  • Binder photo Grace

    28 February 2012

    Grace rated and commented on this recipe

    5 stars

    This recipe was great! Did it for a HE exam and it was great! Really easy and got me great marks! :D 5 stars ;)

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  • Binder photo JohnE

    29 February 2012

    JohnE rated this recipe

    5 stars

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  • Binder photo Lisamcb

    03 March 2012

    Lisamcb rated and commented on this recipe

    5 stars

    Great dish and super easy to prepare. Added chicken and was delicious. Used sun blush tomatoes as I find sundried very strong. Can't wait to try with different combos.

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  • Binder photo Ness

    18 March 2012

    Ness rated and commented on this recipe

    5 stars

    Super easy and extremely delicious!! Will definately be making this again!

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  • Binder photo Kathy

    19 March 2012

    Kathy rated and commented on this recipe

    4 stars

    Don't know where I went wrong but we found this rather bland and tasteless. It could have done with more feta and less tomatoes. Pastry was nice and crisp but while I might do it in the summer for a picnic, it's not one that will become a regular.

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  • Binder photo Minouska

    22 March 2012

    Minouska commented on this recipe

    I may be being a little dim, but are you supposed to boil the eggs first??

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  • Binder photo Yummymummy2468

    01 April 2012

    Yummymummy2468 commented on this recipe

    Love this recipe! So tasty, pretty easy to do too. My kids ate it all up even though the ingredients individually they would never eat!

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  • Binder photo Yummymummy2468

    01 April 2012

    Yummymummy2468 rated and commented on this recipe

    5 stars

    oops forgot to rate... 5*

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  • Binder photo jj37795

    04 April 2012

    jj37795 rated and commented on this recipe

    5 stars

    Made this for veggie friends that came round, who all asked for the recipe! It looks very impressive given there's not much work that needs to go into creating it. I also had to cook it for longer than the recipe stated to get the filo nice and crispy. Putting leftovers under the grill the following night revives it nicely.

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  • Binder photo Louise_herts

    08 April 2012

    Louise_herts rated and commented on this recipe

    4 stars

    Loved the filling of this pie but can't understand why the filo pastry didn't go crispy???

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  • Binder photo julian78

    21 April 2012

    julian78 commented on this recipe

    A family favourite even with my young daughter! I added some salami to mine and black olives, delicious! Hint : With the left over pastry why not make low fat apple samosas..... perfect dessert too !!

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  • Binder photo Deb

    23 May 2012

    Deb 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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