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 81-100

  • Binder photo 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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  • Binder photo poppysuze

    08 August 2009

    poppysuze rated and commented on this recipe

    4 stars

    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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  • Binder photo sally

    10 August 2009

    sally rated and commented on this recipe

    5 stars

    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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  • Binder photo GalwayGirly

    11 August 2009

    GalwayGirly rated and commented on this recipe

    5 stars

    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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  • Binder photo My binder

    22 August 2009

    My binder rated and commented on this recipe

    5 stars

    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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  • Binder photo Helen

    25 August 2009

    Helen rated this recipe

    5 stars

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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo Jules

    23 September 2009

    Jules rated and commented on this recipe

    3 stars

    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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  • Binder photo 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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  • Binder photo milkshaker

    29 September 2009

    milkshaker rated and commented on this recipe

    5 stars

    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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  • Binder photo Reni

    08 October 2009

    Reni rated and commented on this recipe

    3 stars

    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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  • Binder photo Scott & Katie

    10 October 2009

    Scott & Katie rated and commented on this recipe

    5 stars

    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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  • Binder photo Food Glorious Food

    09 November 2009

    Food Glorious Food rated and commented on this recipe

    5 stars

    We loved it - very very nice

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  • Binder photo Indigo

    18 November 2009

    Indigo rated and commented on this recipe

    5 stars

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

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  • Binder photo Melanie

    22 November 2009

    Melanie rated and commented on this recipe

    5 stars

    Yum!!!! I've just made this dish and am so impressed! I made mine with toasted pine nuts, onion, garlic and ham and double the amount of cheese! So delicious! :)

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  • Binder photo Will

    24 November 2009

    Will commented on this recipe

    Loved this recipe, really easy to make and looks very impressive - makes for a great starter to a meal!

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  • Binder photo PW

    15 December 2009

    PW rated and commented on this recipe

    5 stars

    This is a really quick, easy and tasty dish. I made it in a cake tin as it was easier.

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  • Binder photo CookingKiwi

    04 January 2010

    CookingKiwi 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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