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 81-96

• Carol

  03 August 2009

  Carol commented on this recipe

  Made this as a starter it went down really well, delicious will make it again very tasty & so easy too..

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• poppysuze

  08 August 2009

  poppysuze rated and commented on this recipe

  

  I was so looking forward to trying this as it looks delish! My first attempt with filo pastry and was surprised how easy it is to use. I added olives and pine nuts too but made the mistake of using mozarella instead of feta cheese it just didn`t taste cheesy! I will definitely make this again and use either feta or a blue cheese to compliment the other flavours :o)

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• sally

  10 August 2009

  sally rated and commented on this recipe

  

  Finally got around to trying this recipe, I normally don't like the recipes I have tried containing spinach but this one was great, the flavours were lovely and I will definitely be making it again. From the comments I see that it freezes well so as the recipe used exactly half my packet of filo and half my block of feta and half of my jar of tomatoes it will make sense to make two and freeze one. It was so simple to make too, one of the nicest recipes I have tried recently.

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• GalwayGirly

  11 August 2009

  GalwayGirly rated and commented on this recipe

  

  Lovely easy recipe. Added the toasted pine nuts as suggested in a previous comment and it was delicious. Great with a salad. Had the leftovers for lunch the next day.

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• My binder

  22 August 2009

  My binder rated and commented on this recipe

  

  Everyone loves this recipe. I've added cooked diced chicken and salami or chorizo to the filling and it works brilliantly.

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• Helen

  25 August 2009

  Helen rated this recipe

  

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• Lexie

  16 September 2009

  Lexie commented on this recipe

  Really delicious. I added pancetta and pine nuts and served it with a greek salad. My boyfriend loved it and had left over slices for lunch the next day. Will definately be making this alot as it's so yummy and easy!

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• Lexie

  16 September 2009

  Lexie commented on this recipe

  I do have one question... if I freeze this, do I oven-cook from frozen or defrost first? Thanks :)

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• The Hungry Student

  19 September 2009

  The Hungry Student commented on this recipe

  This is a delicious recipe!! totally recommend! So tasty! I tried the suggestion of adding toasted pine nuts and it works very well!

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• Jules

  23 September 2009

  Jules rated and commented on this recipe

  

  This recipe is ok, it's not terribly exciting. It's easy to prepare. I might add some other ingredients next time. I'm not sure I like feta cheese enough to get the most out of it!

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• pinkystan

  23 September 2009

  pinkystan commented on this recipe

  I made this as a main course for some friends, with a greek mezze platter to start. Everyone loved it! A definite favourite : )

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• milkshaker

  29 September 2009

  milkshaker rated and commented on this recipe

  

  I adapted this quite a bit, as they had no filo in the store, but a puffy open square worked just as well. yumyum.

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• Reni

  08 October 2009

  Reni rated and commented on this recipe

  

  Love the idea of this dish but was actually not that keen on it. I think the sun-dried tomatoes overpowered a little.

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• Scott & Katie

  10 October 2009

  Scott & Katie rated and commented on this recipe

  

  It's in the oven as we speak. Very easy to make, although I found the Filo pastry very delicate. I will know what to expect next time. ;) It's looking good and my tummy is rumbling in anticipation. [drool....]

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• Food Glorious Food

  09 November 2009

  Food Glorious Food rated and commented on this recipe

  

  We loved it - very very nice

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• Indigo

  18 November 2009

  Indigo rated and commented on this recipe

  

  Love this, really simple and satisfying. A big hit with my whole family, with a nice salad.

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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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