Crispy Greek-style pie

Crispy Greek-style pie

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(283 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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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Ingredients

  • 200g bag spinach leaves
    Spinach

    Spinach

    spin-atch

    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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ 250g pack filo pastry

Method

  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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vjburton
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
carriemack
31st May, 2011
5.05
Best vegetarian recipe ever - I cook this over and over - 5 ingredients and completely foolproof.
pinkfiss
26th May, 2011
5.05
Loved this recipe...fab!
knix_4
19th May, 2011
4.05
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.
charissa1986
13th May, 2011
4.05
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.
missis
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.
messyjessie86
25th Apr, 2011
5.05
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.
_jennananana
22nd Apr, 2011
5.05
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.
karinannapfetzer
19th Apr, 2011
5.05
So easy, so tasty. Can be used as a starter or main meal with a salad. Everybody loves it.
julezy
18th Apr, 2011
5.05
My partner absolutely loved it! Ate the rest of it that night. Definitely will be a regular dish.

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