Crispy Greek-style pie

Crispy Greek-style pie

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(264 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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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.
leamac83
18th Sep, 2012
5.05
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!
jenniferocious
16th Sep, 2012
5.05
I love this. It's so easy and goes down really well with guests.
layla2121
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??
richkw
30th Jul, 2012
5.05
Brilliant, idiot proof recipe. I added some diced choritzo which really made it rock and roll.
tiggyh
26th Jul, 2012
5.05
delicious recipe! made this today and everyone enjoyed it. Although I used puff pastry rather than filo pastry but it worked fine!
joedoggyuk
8th Jul, 2012
5.05
Delicious cold.
baby_bluelips
13th Jun, 2012
could I use frozen (defrosted) spinach in this recipe?

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