Crispy Greek-style pie

Crispy Greek-style pie

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(255 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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trowerpower
1st Feb, 2013
5.05
This recipe is so easy and is really tasty, husband and child also loved it, highly recommend!!
mumzylol
14th Jan, 2013
5.05
Have made this on a number of occasions and the family love it. I usually halve the amount of sundried tomatoes and add toasted pine nuts to it. I also grate some nutmeg into the mix. Delicious! Have started making individual ones wrapped in puff pastry which seem to be more filling than the filo version. Usually serve it with a cherry tomato salad in a balsamic vinaigrette which goes really well with the pie! A definite keeper!
antoniacarroll
6th Jan, 2013
5.05
Was great - thought the tomatoes might be overpowering so I only added around 100-125g and it was just right.
happy_sunflower
1st Jan, 2013
I made this for a special Dinner with my boyfriend on New Years' Eve. I LOVED IT! (served with lemon) He said it was "too green" Tried it cold today and it didn't taste as good. Decided it's best served hot and possible better as a side dish with a risotto or something else Very very nice recipe - will definitely make it again... and again!
jattridge
22nd Nov, 2012
5.05
This was enjoyed by my daughter and her boyfriend who are vegetarian and the rest of the family who aren't! I doubled the recipe and took note of everyone's feedback which was all helpful. I used frozen spinach in place of fresh, this is a cheaper option and used more filo to hold the extra contents. I will do this again Loved it!
rachel_r
12th Nov, 2012
4.05
I made this last night, it was very nice although a bit faffy to make and not that cheap. I defrosted some frozen spinach and used that, which seemed to work very well. I also added toasted pine nuts, which gave a lovely flavour and reduced the amount of tomatoes in line with previous comments, so as not to overpower everything else. I served it with rice and salad. I would make it again, but maybe for a special occasion as the ingredients were quite expensive where I live.
andrewry
8th Nov, 2012
So easy to make. We have tried Feta, Spinach pie many times when on holiday in Greece and will certainly put this on the same quality. Freezes well. Tastes good hot or cold.
jmc123
6th Nov, 2012
5.05
Really tasty. I also added some fried red onion and at the suggestion of lots of others some toasted pine nuts. Would say that unless served with another carb this is definitely not for 4 people as a main. we nearly finished it between 2 of us!!! I served it with home made tzatziki. I only added 80g of sundried toms which was perfect.
jharrold
27th Oct, 2012
4.05
Very very nice and so incredibly easy. Never used filo before and so was predicting a disaster but turned out like the picture. I added roasted pine nuts and some pancetta too based on the reviews here and they worked really well. Only thing I would do differently is reduce the tomatoes - they were too overpowering for us. Also I served this with roasted peppers which did not offer a contrast so in future would serve with a salad or simple greens. Looking forward to a cold piece tomorrow!
nwilliams87
23rd Sep, 2012
5.05
Fantastic! I always add chicken and make it with puff pastry rather than filo as I think it is much tastier and also less fiddly. I serve with greek potatoes and a greek salad.

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