Crispy Greek-style pie

Crispy Greek-style pie

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(282 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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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.
16th Mar, 2018
So... pretty well a completely different recipe!
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.
Frantic Flapjack
23rd Jun, 2015
Taking the comments on board about using more feta and less tomatoes, I used almost a 200g pack of feta and used the rest to sprinkle on an accompanying salad. I had about half a jar of sundried tomatoes in the fridge so used those up. The end result was very good and the pie was easy to make. I think the oil from the tomatoes gives the pie a good depth of flavour.


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