Crispy Greek-style pie

Crispy Greek-style pie

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(254 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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ffione
5th Oct, 2013
Delicious! I used half the amount of sundries tomatoes and added piquanté peppers which gave it a nice sweetness and mild heat. I was surprised at how easy it actually was to put together.
bjpitts
27th Aug, 2013
5.05
I've made this three times in the past week. I think it's an excellent recipe. I've just added some practical pointers to the 'tips' section based on my experiences with it so far.
faulknerrl's picture
faulknerrl
15th Aug, 2013
5.05
I swapped tomato for onion, garlic, and red and yellow peppers, which I lightly fried first with some chili. The result was a bit healthier, and delicious. I did feel that the filling took a bit longer to cook than the pastry, so if I cooked this again I'd probably do a lower heat for longer, or lightly cook the filling first so that the eggs are cooked through. I also added pine nuts lightly toasted in butter - yum.
chrissy_b123
25th Jul, 2013
You need to amend this one to your own taste. Tomato makes it very salty and overpowering, so would use less, and agree with other comments that could do with extra feta and maybe a bit of spice. Still nice and easy to make.
retrovicky
2nd Jul, 2013
Didn't have sundried tomatos, so roasted some cherry tomatos instead. I really enjoyed it however my husband didn't. Would make again
bluewings2's picture
bluewings2
5th Jun, 2013
2.05
Hmmm... not sure why but when I made it it tasted so bland... it really needed something else. I even put Basil in it anticipating that the basic ingredients wouldn't be enough. Perhaps it's just my palette but I felt it needed more of a citrous twang and maybe panchetta. Each to their own!
jbce01
23rd May, 2013
5.05
Simply delicious. Just reviewed this after making it a couple of weeks ago and I will be buying the ingredients again tomorrow to make it again. It was sooooo good!!
bellaready
14th May, 2013
5.05
Absolutely delicious - I swapped the feta for the equivalent amount of paneer.. I may double the quantity of spinach next time also. .husband loved it too
caroljefferson
27th Apr, 2013
was struggling to find something gorgeous for my veggy sister and her family on visit to uk, went down a storm, have just made with leftover roast chicken and sun dried toms for my 3 meat eating blokes, perfect!
carab
16th Apr, 2013
Add toasted pine nuts and a teaspoon of chilli/paprika for more bite

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