Crispy Greek-style pie

Crispy Greek-style pie

  • 1
  • 2
  • 3
  • 4
  • 5
(254 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
13th Apr, 2017
I make with puff pastry as I can't get hold of filo where I am. I also fry onions, garlic and mushrooms to add to the mixture, and I reduced the amount of sun dried tomatoes and increases the Feta. Absolutely delicious, a real favourite at my house. I serve small slices on my nibble boards and bigger with salad for lunch or dinner.
26th Dec, 2016
I combined this recipe with a recipe from the internet for spankopita triangles. I diced 2 white onions and sweated them until translucent in butter and oil. Then I added frozen spinach (cooked on hob and then cooled and squeezed of all water) to the onions with 2 tblsp all purpose flour and cooked it for about 5 mins to get rid of the last of the water. Then I took it off the heat and added one 200g pack of feta and crumbled that in and added 4 lightly beaten eggs. I let the mixture cool and put it in the fridge overnight. The next day I got the mixture out and drained off any excess water and then brushed both sides of 3 filo pastry sheets with the tomato oil and put it in the tin as suggested before dolloping the mixture over and covering. I put it back in the fridge and waited until the next morning when I put it in the oven and cooked it. Amazing flavours I did not need the sundried tomatoes, the oil was enough without overpowering the dish. The only other improvement I would make is to use more filo sheets but this is down to individual taste.
28th Apr, 2016
Read all the other comments before trying so went with the less tomato more feta and also added toasted pine nuts and sauteed mushrooms. Came out looking exactly like the picture. I also melted a little butter and brushed that over the top of the filo once assembled. Very tasty and easy to make.
25th Apr, 2016
Lovely. Not so lovely warmed up the next day - definitely needs eating in one sitting!
24th Apr, 2016
This was a big hit at my Greek-themed vegetarian dinner party last night. Based on other people's comments, I did reduce the amount of sun-dried tomatoes and also added some chopped sauteed onion, toasted pine nuts, and fresh oregano. This is a great dish to have in your repertoire!
Suzanne Carty's picture
Suzanne Carty
25th Nov, 2015
Next time will use less tomato and add some mushrooms. Hopefully I will get a feel for the filo - also will use a few more sheets of it next time. Maybe this could be made in a loaf pan with paper under to lift.
28th Sep, 2015
I really love this pie! Have linked through to it on my blog thank you for what is now one of my go to recipes for when I am in a hurry. I often serve this with a lemon mackerel couscous and I always add pitted black olives.
5th Aug, 2015
I also took other people's advice and used about 150g feta and around 100g sundried tomatoes. Also added some toasted pine nuts and two cloves of crushed garlic. I was a little confused about how to construct the pie correctly, having not used filo pastry before, but it somehow turned out fine in the end, and even looked similar to the picture! Really tasty filling. Served with new potatoes and a salad.


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.
garden grown
15th Jun, 2016
When it says eggs, are these boiled eggs or raw eggs mixed in?
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.
29th Jan, 2014
Do you think it would be suitable to freeze this recipe?
goodfoodteam's picture
7th Feb, 2014
Hi there, thanks for your question. Yes, you can freeze this recipe. Just freeze it unbaked, then defrost and cook as per the recipe. Enjoy!BBC Good Food team
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.