Crispy Greek-style pie

Crispy Greek-style pie

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(334 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal250
  • fat13g
  • saturates5g
  • carbs23g
  • sugars5g
  • fibre3g
  • protein13g
  • salt0.3g
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  • 200g bag spinach leaves



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 175g jar sundried tomato in oil
  • 100g feta cheese, crumbled
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ 250g pack filo pastry


  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.

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Comments, questions and tips

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17th Feb, 2019
Very tasty! Made for the first time today. I used all of a 320gr pack of spinach, 200gr feta, a mix of sun-dried tomatoes & roasted red peppers (both from a jar) plus a small handful of toasted pine nuts & a good grinding of black pepper. My tin was slightly larger so had to lay a few extra filo sheets on top but worked perfectly. Yummy, even my 91 yr old dad loved it!
27th Jan, 2019
Made twice now and love it. One pack of pastry is enough for two pies so i double everything. Can reheat next day for a couple mins in microwave then 10mins in oven to crisp. Last time I made I didn't have quite enough sundried tomatoes but I had a couple of bell peppers that needed using so I roasted them and added to the mix which was a lovely addition (and a good way to sneak extra veg into my kids) so will prob do again.
12th Jan, 2019
GReat recipe, I make it time and time again. SOmetimes iadd very finely chopped onion and a bit of garlic, I always add a dash of nutmeg. It really lifts the flavour.
25th Mar, 2018
Have made this twice now - very easy and well received by the family.
10th Feb, 2018
A vegetarian recipe which doesn't require dozens of ingredients and which is easy, works and everyone likes. I did it exactly as recipe said and the flavour was good. Might experiment next time for variety not necessity. Why didn't I try this sooner? Will be my standby from now on.
8th Feb, 2018
I added harissa to give a North African kick. Impressive, simple and delicious recipe that I’ll definitely make again. UPDATE: I also made individual tartlets and they looked stunning with the flaky filo. I’ve already made this a second time - it was that good.
22nd Jan, 2018
Uncharacteristically I made this without reading the tips first. So, I didn't add pesto or mushrooms or anything extra, but it still tasted lovely. However, I did use a lot more of each ingredient - basically the entirety of each packet I bought (200g feta, 320g spinach, and 270g sundried tomatoes) and then whacked in an extra egg to keep the proportions relatively equal. I used 4 layers of filo pastry, which is roughly the weight suggested in the recipe, and found that the filling was perfectly proportioned. I imagine that if you used the exact measurements in the recipe, it would be too much pastry and not enough filling, so if I make it again I'll be equally as generous. It was my first time working with filo and I was very happy with how it turned out. However I don't really get the tip about covering the sheets with damp paper towel; it just made my pastry disintegrate before I'd even got it in the dish (helpfully I had a large packet so just used a fresh sheet, but it was a waste of oil). Next time I won't bother with that rather strange step.
John C's picture
John C
6th Dec, 2017
Have made this more times than I can count. Super easy and really delicious. Getting the spinach as dry as possible is the most important point. Modifications - I used 200g (standard pack) of feta, a few more sundried tomatoes and also a teaspoon of red pesto to give it a very subtle extra layer of flavour. Don't overdo the oiling of the filo or use more than four sheets.
27th Oct, 2017
Really simple but so tasty and looked impressive. My kind of cooking! Will definitely make again. Followed other suggestions and increased the feta which worked well.
13th Oct, 2017
Great recipe. My daughter who says she doesn’t like feta, spinach or sun-dried tomatoes loved it! Next time I will go lighter when brushing on the oil though.


3rd Jul, 2019
Could you make this with glutton free puff pastry as I don't think you can get glutton free filo pastry?
goodfoodteam's picture
3rd Jul, 2019
Thanks for your question. We haven't tested this with gluten-free puff pastry but yes you would be able to use this as an alternative. We'd suggest rolling out a rectangle about 1/2 cm thickness or using a gluten-free puff pastry sheet, putting the filling along one side, leaving a border and then folding the other side over, brushing the edges with beaten egg to seal. Trim as necessary. We can't guarantee the filling quantities and one pack of the puff pastry will fit perfectly, you'll need to experiment a little. Brush the top with the egg and cook at 220C/fan 200C/gas 7 for 30 mins or according to the pack instructions until the pastry is well risen and a rich golden brown.
Karen Marks's picture
Karen Marks
9th Jun, 2018
Do we think this can be frozen once cooked?! Makes a lot for just the two of us and could do with freezing for arrival of baby in a few weeks so we have some decent food !
goodfoodteam's picture
13th Jun, 2018
Thanks for your question - yes you can. And wishing you all the best with your new arrival!
sarara123's picture
20th Apr, 2017
Can you eat this cold? Would it work for a picnic?
goodfoodteam's picture
26th Apr, 2017
Absolutely! Make sure it's fully cooled, then cover it and put it into the fridge until ready to transport or eat. You can make it the day before if you like.
sarara123's picture
2nd May, 2017
Brilliant! Thanks
garden grown
15th Jun, 2016
When it says eggs, are these boiled eggs or raw eggs mixed in?
Karen Marks's picture
Karen Marks
9th Jun, 2018
Yes raw!!
15th Dec, 2016
Glad I'm not the only one. Presumably whisked raw? I feel such a fool :-(


Unicornmelli's picture
28th Oct, 2017
Bought the ingredients for the recipe and started making... In the method it also includes chopped tomatoes (which aren't mentioned in the ingredient list! Be warned!) I used half the spinach and added two chicken breasts to the spinach\feta mix - tasted divine, used baby vine tomatoes which luckily I had in the fridge :-) only thing I would add is that 3 sheets of filo is not enough to keep the contents in underneath, maybe do an extra couple of sheets across the bottom :-D
27th Aug, 2013
A few tips based on my experiences with this recipe: 1. It's very important to squeeze the juice out of the briefly wilted and chopped spinach in my experience (despite what some of the comments say). Doing this properly prevents the flavour of the spinach overpowering the other ingredients and stops the pie's base from becoming soggy. 2. Raise the pie tin a few inches above the surface you're working on (place on an upturned bowl or something): you'll need the height because the filo pastry sheets have to be draped over the sides of the tin before the pie filling is added — the draped ends get folded over the top and brought together in the centre to seal the pie before baking. 3. Make sure you have a clean flat surface for preparing the filo sheets. It's a lot easier to lie them out fully unfolded and flat in a pile and prepare individually, brushing the top one with the sun-dried tomato oil each time before removing from the pile and arranging in the pie tin.
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