Crispy Greek-style pie

Crispy Greek-style pie

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(251 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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30th Mar, 2011
I think I used the wrong pastry. It stayed thick and moist. The filling was quiet ok!
28th Mar, 2011
Really tasty and easy. I used more filo than the recipe suggested to ensure there was a thick enough layer to seal the pie. This is a very impressive dish to make for friends, highly recommended!
22nd Mar, 2011
This is an AMAZING recipe, so simple but so effective
27th Feb, 2011
Made this tonight, very tasty and easy. My first time with filo and as I was layering it up I was worried it wouldn't be right but it turned out fine. I meant to add pine nuts but forgot. Followed the recipe basically to the letter and served with a big leafy and tomato salad. My boyfriend loved it and my housemates were picking at it too. Will def be making again with some of the variations people have suggested.
27th Feb, 2011
Yum, yum. Made this last night and wow - it was gorgeous! I used the full jar of sun-dried toms. Definitely needs the full jar. I also addes pine nuts and a little extra feta. This was my first time with filo and what a success. I also cooked the Greek lamb with potatoes and olives to accompany this dish. Wow.
25th Feb, 2011
My daughter made this for the first time this week. It is one of the most tasty meals we have eaten; the combination within this pie is a marriage made in food heaven!!
25th Feb, 2011
This was very tasty and so easy to make! Will definitely be making this in future and would recommend it to everyone
18th Feb, 2011
This pie is so easy & delicious. I used cheddar cheese, as I can't eat feta & will definately be making it again. We had it with roasted veg, as someone suggested here - lovely
16th Feb, 2011
Taking up others' suggestions, I added toasted pine nuts, used only about a tablespoonful of sundried tomatoes, and used olive oil instead of the oil from the tomatoes. I also chopped up a teaspoonful or so of those sliced and marinaded jalapeno peppers you get in jars. I cooked it a little slower than the recipe said, to really crisp it up. It was a total hit, and was lovely both from the oven and the next day. The only thing is that it's so delicious that the idea that these quantities would serve four is a bit on the optimistic side.
13th Feb, 2011
Oops, osrry ignore that! It's the oil from the jar of sundried tomatoes... durr!


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