Crispy Greek-style pie

Crispy Greek-style pie

  • 1
  • 2
  • 3
  • 4
  • 5
(283 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.
5th Jun, 2011
This is delicious and really easy. I made two smaller ones in 6 inch cake tins, perfect for 2 dinners for 2. This is certainly being added to my regular repetoire! Yum
31st May, 2011
Best vegetarian recipe ever - I cook this over and over - 5 ingredients and completely foolproof.
26th May, 2011
Loved this recipe...fab!
19th May, 2011
Very nice idea, looks good and tastes great, although we found we had to have a big slice each as its not very filling on its own. I'd recommend serving it with a salad, or making mini ones and serving them as part of a mezze.
13th May, 2011
Nice dish. I would personally add pinenuts for texture. It also wasn't clear whether the weight of tomatoes was drained weight. I would keep the amount of tomotoes small, otherwise it becomes a bit overpowered.
9th May, 2011
I was very surprised at the strength of the flavours in this, but it was very nice, even fussy hubby liked it! Served cold at a picnic with roasted veg in cous cous and a green salad.
25th Apr, 2011
Absolutely delicious! We ate this served alongside a simple rice salad, perfect for alfresco dining:) Has that wow factor, although it was a doddle to make.
22nd Apr, 2011
This was very simple to make and tasted great. My boyfriend was quite hungry still afterwards (he had half the pie) and said he would have liked something else with it so if anyone has a more substantial idea than salad I'd appreciate it.
19th Apr, 2011
So easy, so tasty. Can be used as a starter or main meal with a salad. Everybody loves it.
18th Apr, 2011
My partner absolutely loved it! Ate the rest of it that night. Definitely will be a regular dish.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.