Crispy Greek-style pie

Crispy Greek-style pie

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(254 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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18th Sep, 2012
I make this quite often, sometimes as small individual pies. Really easy and delivers on flavour! So tasty, going to try with some chicken and chorizo tonight!
16th Sep, 2012
I love this. It's so easy and goes down really well with guests.
6th Aug, 2012
I made this and it was far too heavy on sun dried tomatoes. If i made again i would put more spinach and feta. Perhaps it was becasue i used some vacum packed sundried tomatoes though??
30th Jul, 2012
Brilliant, idiot proof recipe. I added some diced choritzo which really made it rock and roll.
26th Jul, 2012
delicious recipe! made this today and everyone enjoyed it. Although I used puff pastry rather than filo pastry but it worked fine!
8th Jul, 2012
Delicious cold.
13th Jun, 2012
could I use frozen (defrosted) spinach in this recipe?
9th Jun, 2012
Made this with lamb mince as an extra, which was really nice, but probably too strong a flavour to really taste anything else. Will try it next time without the meat, but definitely something I'd eat again.
3rd Jun, 2012
Made this many times. I add a bunch of spring onions sliced and briefly cooked in olive oil. Also add dill and double the feta - 200g Much more crispy if made in advance and baked again. Freezes well after first bake, defrost and then rebake.
21st Apr, 2012
A family favourite even with my young daughter! I added some salami to mine and black olives, delicious! Hint : With the left over pastry why not make low fat apple samosas..... perfect dessert too !!


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