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 61-80

  • Binder photo jane

    03 May 2009

    jane commented on this recipe

    oooh this is yummy! couldn't get filo so used puff pastry which was delicious! even nicer the next day for lunch. i served it with a warm baby potato and chorizo salad, rocket and a nice yoghurt and mint dip mmmmm

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  • Binder photo JaneyC

    05 May 2009

    JaneyC rated and commented on this recipe

    5 stars

    This was really good and so easy to make. Great with added mushrooms too.

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  • Binder photo Nina Sbarbaro

    08 May 2009

    Nina Sbarbaro rated this recipe

    4 stars

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  • Binder photo bongo

    09 May 2009

    bongo commented on this recipe

    very nice changed the feta to caerphilly added a shallot amazing

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  • Binder photo Deedlit90

    18 May 2009

    Deedlit90 rated and commented on this recipe

    5 stars

    Loved this! Made it the 'normal' way and can�t wait to try it out with the chicken suggestion. And I�ll definitely experiment with some different ingredients too! My boyfriend said it tasted like a 'weird pizza', but in a very good way!

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  • Binder photo Sarah

    19 May 2009

    Sarah rated and commented on this recipe

    5 stars

    I really thought I would mess this up as I am not used to dealing with pastry, especially when it looked like the pastry wouldn't reach into the middle. But all was fine and delicious. Ate the leftovers for lunch today

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  • Binder photo Janet

    25 May 2009

    Janet rated and commented on this recipe

    4 stars

    Very easy and quick. I added pine nuts as suggested. I did find it a bit salty so if I made it again I think I'd use slightly less feta.Was very tasty despite this!

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  • Binder photo HeatherO

    01 June 2009

    HeatherO rated and commented on this recipe

    5 stars

    Such a simple but delicious pie. Looks impressive too but so quick to make. Next time I'll try the chicken variation, but this is going to be hard to beat!

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  • Binder photo Rob

    05 June 2009

    Rob rated and commented on this recipe

    3 stars

    Bit mixed. Cheese, tomatoes and the olive oil I put on the pastry went really, really well together, but I felt the dish was marred by the inclusion of spinach. That said, there are plenty of options available for filling, so will definently make again.

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  • Binder photo Anna

    16 June 2009

    Anna rated and commented on this recipe

    5 stars

    This is a fantastic recipe, I make 2 at a time and freeze one which works fine. They're great as part of a bbq.

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  • Binder photo choccyaddict

    17 June 2009

    choccyaddict rated and commented on this recipe

    5 stars

    Yummy!! Added chicken and toasted pinenuts and it was gorgeous! Don't be fazed by the filo pastry it was very easy to work with and assemble :)

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  • Binder photo rmellor18

    17 June 2009

    rmellor18 rated and commented on this recipe

    5 stars

    This turned out brilliantly. Really tasty and so simple to make. I added some fresh mint in to the spinach mixture and that worked really well. Lovely with some salad.

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  • Binder photo Sally T

    09 July 2009

    Sally T commented on this recipe

    This may be a silly question but should the eggs be hard boiled or just whisked up when adding to the spinach, tomato and feta?

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  • Binder photo MrsPidge

    17 July 2009

    MrsPidge rated and commented on this recipe

    1 stars

    Absolutely awful, tasted dry and powdery because of the cheese. horrrible!

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  • Binder photo Oli dude

    22 July 2009

    Oli dude rated and commented on this recipe

    4 stars

    Very tasty, but i did find the spinach went a bit brown, any ways of stopping that, maybe using lemon juice, i don't know!!!??

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  • Binder photo Margarita

    23 July 2009

    Margarita rated and commented on this recipe

    5 stars

    I make this recipe all the time! It never fails to impress! Is SOOOO delicous and super easy. Yet looks and tastes as though you've slaved in the kitchen. Is super with a big green salad with Artichoke Hearts and Olives in it.

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  • Binder photo Baltar

    23 July 2009

    Baltar rated and commented on this recipe

    4 stars

    Misha - the raw eggs, mixed with the ingrediets, before the pie is baked does two jobs: adds to the flavour, and keeps the fillings stuck together - like a binding-agent which keeps the pie contents from falling apart.

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  • Binder photo robot_khamscott

    26 July 2009

    robot_khamscott rated and commented on this recipe

    5 stars

    beautiful!!! added some brie aswell to mine :D

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  • Binder photo Karen

    26 July 2009

    Karen rated and commented on this recipe

    5 stars

    Made this to take to friends. Went down really well with everyone. Added the pine nuts as suggested. Yum! Will be making again with some of the variations suggested.

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  • Binder photo Oli dude

    01 August 2009

    Oli dude commented on this recipe

    Very tasty even though i did double everything!! including the filo, my only criticism is that the spinach lost its vibrant green colour, and turned a bit brown, is there a way of preventing this???

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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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