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

Recipe uploaded by

Good Food

198 ratings 5

Recipe by Good Food

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Tested

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Vegetarian

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.
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.
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, sugar 5g, salt 0.3 g

Recipe from Good Food magazine, July 2007.

Latest comments and suggestions

Results 41-60

Anna

08 December 2008

Anna commented on this recipe

If someone had told me I could cook with pastry I would have laughed in their faces but this dish was so easy and so delicious.

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Hansibob

14 December 2008

Hansibob commented on this recipe

Lovely recipe and so easy to make. I had never tried this before and made it as a vege option for a party. It went down a storm. I added pine nuts too..lovely!

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purplebo

23 December 2008

purplebo rated and commented on this recipe

Very easy to make but wasn't overly keen on the taste the sun dried tomatoes added. Think next time I will try to make the authentic individual Greek spinach pies which don't have this ingredient.

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Haley

23 December 2008

Haley rated and commented on this recipe

nice loved by all the family

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Raffie

27 December 2008

Raffie rated this recipe

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Misha

04 January 2009

Misha commented on this recipe

Does anyone know if this would work as well without the eggs?

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Karen

05 January 2009

Karen rated and commented on this recipe

Loved it! I made this for a group of meat eaters and one veggie. Everyone loved it, especially my 3yo daughter. I added toasted pine nuts (good suggestion from someone else here) as well as a few sauteed spring onions as these are usually in traditional spanokopita recipes - of which this is a variation. I also sprinkled some sesame seeds on top before i baked it. I served it with home made tsatziki - yum! Will definitely be making this again for my meat-loving family.

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mariad

15 January 2009

mariad rated and commented on this recipe

This was great. Made it as part of a Meze starter on new years eve and was a bit unsure how it would turn out but everyone loved it and went back for more. I love feta cheese so I doubled the amount I put in - glad I did as I don't think it would have been cheesy enough without it. We ate the leftover pie cold the next day with home made tsatziki and red pepper hummous - lovely. Am going to be making this again very soon!

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Sally

16 January 2009

Sally commented on this recipe

Is it necessary to brush so much oil onto the filo sheets? It seems rather a lot; is there any specific reason for it? Thanks.

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â¥food!

22 January 2009

â¥food! rated this recipe

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Pam

26 January 2009

Pam rated and commented on this recipe

Made this ome time ago - fantastic. Just done it again and used some ricotta cheese along with the feta - can vary the filling great veggie dish. Sally the oil or melted butter is needed with filo pastry as there is little fat in the pastry and it doesn't crisp up without it.

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cakelover

01 February 2009

cakelover commented on this recipe

so easy to make and delicious. can be easily adapted- i added chicken, olives and jalapenos for a kick!

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sammy d

01 February 2009

sammy d rated and commented on this recipe

i made this tonight and added chicken, red onion as well. they had no feta cheese left at my local so i used wensleydale cheese instead and tasted really good i enjoyed it but i felt there was something missing and my bf said the same , i served the pie with a jacket potato.

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Adel Deveney

07 February 2009

Adel Deveney commented on this recipe

Fantastic recipe, very easy yet very impressive. I added minced lamb and garlic to feta and spinach for the meat eaters and it was delicious, well worth a try, although if doing this ensure the lamb is drained to avoid soggy pastry.

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Fru

20 February 2009

Fru commented on this recipe

yes this was delicious and made agood lunchbox treat at work - although the pastry does go a little soft.Easy to portion though and tasty with salad

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justjaney

01 March 2009

justjaney commented on this recipe

Loved this, added pine nuts as suggested and my sun dried tomatoes happened to be in chilli oil which added a bit of a kick. A friend asked me where I had bought it. Will definately make again.

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Kee

16 March 2009

Kee rated and commented on this recipe

Mine looked just like the one in the picture and went down really well, even with the meat eaters. The pine nuts were a good addition and I only used a third of the sun dried tomatoes.

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Lady Lisa

19 March 2009

Lady Lisa commented on this recipe

SCRUMPTIOUS!!! I added some boursin, pine nuts, chicken, and pancetta - and I could not resist adding some fresh chilli as well. And I think I cut down on the amount of feta and Sundried tomatos. No idea since I just started going with the flow a bit. I halved the recipe succesfully and it was a perfect amount for the two of us. Though I did add some breadcrumbs since the filling looked a bit runny. Will make again - so, so tasty and really easy peasy!!!!

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AdrianCJ

23 April 2009

AdrianCJ rated and commented on this recipe

Added honey cured bacon which gave it a lovely smokey taste. Yummo!

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Pixieloveheart

25 April 2009

Pixieloveheart rated and commented on this recipe

This was really nice and also quite low fat. Easy to make, I think I'll try adding pine nuts next time and using more sheets of pastry. I didn't use a loose bottomed tin, just an ordinary pie dish well greased and this worked fine.

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