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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5th Mar, 2013
I've made it twice already and I am simply in love with it. It tastes like the spinach pies you get to eat on the sunny beaches of Greece. Easy to make = you just have to chuck in the ingredients, then stick it in the oven and voilà!
5th Mar, 2013
really easy to make, husband loved it. wouldn't have it as a main though - i'm too much of a carnivore!
23rd Feb, 2013
Fabulous! This is a quick and simple recipe for a flavoursome pie. I added a hint of pesto, some olive oil and oregano to give it a bit of extra flavour. It was so tasty I had the whole pie in one sitting.
10th Feb, 2013
Perfect dinner! End result looks and tastes fabulous and professional. It can totally compete with a posh restaurant dish. I did not change anything in the recipe - it is excellent as it is.
1st Feb, 2013
This recipe is so easy and is really tasty, husband and child also loved it, highly recommend!!
14th Jan, 2013
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!
6th Jan, 2013
Was great - thought the tomatoes might be overpowering so I only added around 100-125g and it was just right.
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!
22nd Nov, 2012
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!
12th Nov, 2012
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.


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