Crispy Greek-style pie

Crispy Greek-style pie

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(265 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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Chara
18th Jun, 2015
You can freeze it before cooking. My mum used to do a couple of them, put them in the freezer and then use them anytime we wanted a delicious feeling great
suzanne robb
14th Jan, 2015
5.05
Loved this recipe as it was so easy to make. I added the roasted pine nuts as suggested by others and used Sun-blush tomatoes instead of Sun-dried as I'm not a fan. I'd highly recommend this recipe as a simple but tasty starter or main meal.
jarrestr
7th Jan, 2015
Added more spinach, garlic and sundried tomatoes and herbs in oil. Great and freezes well. Can be eaten hot or cold. Served it with a pearl barley salad.
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abcdefghijord
3rd Dec, 2014
5.05
I made this and thought it was nice eating it hot but it's incredible when cold. This would be perfect for lunch boxes. I doubled the amount of spinach and feta and only added 130g of sun-dried tomatoes with 2 eggs. I forgot to add pine nuts as mentioned in previous comments so will do that next time. I served it with garlic and parsley sauteed potatoes.
CDA84
17th Oct, 2014
5.05
Have been meaning to try a greek pie recipe after falling in love with some that were sold on a farmers market nearby. This was so easy and looks and tastes amazing. I omitted the sundried tomatoes - the pie i was hoping to replicate didn't have them and i notice many reviewers feel they are over-powering. It didn't seem to lack anything for not including them. I also added some toasted pine-nuts. Will make again and again. Brilliant for pack-lunches too for something a bit different.
panixx
11th Jun, 2014
2.55
I wish I read comment before I made this pie; definitely too much tomatoes, I found them too overpowering. Maybe I will try it again but will omit tomatoes and add garlic and more spinach.
slrose83
27th Apr, 2014
5.05
Husband and friends love this......always asking me to make it and so easy......lush with roasted veg x
whateverheather
25th Apr, 2014
Made this for my vegetarian sister in law and family and it went down a storm. My 15 month old loved it too which I always think is a good recommendation! It was really easy to make but looked impressive. I would add a little more feta than the recipe suggests.
pinkkann
24th Apr, 2014
3.8
Great flavours but I really think the recipe is wrong. I used almost double the amount of feta and less than half the tomatoes (because it didn't make sense that there was so much sun dried tomato in it, it's such a strong flavour). It was super easy and made a great mid week meal. Also suitable as a veggie dinner party meal.
nickcavegirl
15th Apr, 2014
5.05
Beautiful, so easy to make! Nom nom nom.

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