Crispy Greek-style pie

Crispy Greek-style pie

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(266 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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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.
13th Apr, 2011
Yummy and really easy. Even went down well with my meat eating, part Greek boyfriend! I think it does need seasoning and found it needed a good 40 minutes in the oven to get the pastry really crispy. Will make again.
31st Mar, 2011
Surprisingly simple and absolutely delicious hot or cold. I served with a salad as a brunch dish.
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


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