Crispy Greek-style pie

Crispy Greek-style pie

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(299 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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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.
funnycook's picture
17th Aug, 2017
Really nice recipe, very flexible really. I read comments before making it (as I usually do) and used puff pastry instead of filo (wasn't any in a local shop), a bit fewer tomatoes, a bit more feta, some mushroom. Went wonderfully. Even fussy kids enjoyed it.
18th Apr, 2017
Fair play, a good basic recipe. I'm glad I read comments before making it, though. Adding more feta, less tomato, including mushrooms, onion and garlic all worked really well. Brushing the filo sheets with the oil from the tomato jar was also a good tip. Very tasty pie, not hugely difficult to make. I plan to make this again!
18th Apr, 2017
I found this quite difficult to make, I wouldn't exactly rate it as 'easy' if you've never dealt with pastry before. I also found the flavour of feta and sundried tomatoes a bit overwhelmingly yet overall flavour was lacking. I would definitely try add in some sort of seasoning or herbs or something if making again.


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 :-(
21st May, 2016
Would it be ok to make this recipe a few hours in advance and refrigerate it until cooking? Just a bit worried about whether the filling will make the pastry go all soft and not sure whether you can pre-chill filo?
17th Nov, 2014
When do I freeze this? Uncooked or cooked? Would appreciate help.


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.