Crispy Greek-style pie

Crispy Greek-style pie

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(350 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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John C's picture
John C
6th Dec, 2017
Have made this more times than I can count. Super easy and really delicious. Getting the spinach as dry as possible is the most important point. Modifications - I used 200g (standard pack) of feta, a few more sundried tomatoes and also a teaspoon of red pesto to give it a very subtle extra layer of flavour. Don't overdo the oiling of the filo or use more than four sheets.
27th Oct, 2017
Really simple but so tasty and looked impressive. My kind of cooking! Will definitely make again. Followed other suggestions and increased the feta which worked well.
13th Oct, 2017
Great recipe. My daughter who says she doesn’t like feta, spinach or sun-dried tomatoes loved it! Next time I will go lighter when brushing on the oil though.
funnycook's picture
17th Aug, 2017
Really nice recipe, very flexible really. I read comments before making it (as I usually do) and used puff pastry instead of filo (wasn't any in a local shop), a bit fewer tomatoes, a bit more feta, some mushroom. Went wonderfully. Even fussy kids enjoyed it.
18th Apr, 2017
Fair play, a good basic recipe. I'm glad I read comments before making it, though. Adding more feta, less tomato, including mushrooms, onion and garlic all worked really well. Brushing the filo sheets with the oil from the tomato jar was also a good tip. Very tasty pie, not hugely difficult to make. I plan to make this again!
18th Apr, 2017
I found this quite difficult to make, I wouldn't exactly rate it as 'easy' if you've never dealt with pastry before. I also found the flavour of feta and sundried tomatoes a bit overwhelmingly yet overall flavour was lacking. I would definitely try add in some sort of seasoning or herbs or something if making again.
13th Apr, 2017
I make with puff pastry as I can't get hold of filo where I am. I also fry onions, garlic and mushrooms to add to the mixture, and I reduced the amount of sun dried tomatoes and increases the Feta. Absolutely delicious, a real favourite at my house. I serve small slices on my nibble boards and bigger with salad for lunch or dinner.
26th Dec, 2016
I combined this recipe with a recipe from the internet for spankopita triangles. I diced 2 white onions and sweated them until translucent in butter and oil. Then I added frozen spinach (cooked on hob and then cooled and squeezed of all water) to the onions with 2 tblsp all purpose flour and cooked it for about 5 mins to get rid of the last of the water. Then I took it off the heat and added one 200g pack of feta and crumbled that in and added 4 lightly beaten eggs. I let the mixture cool and put it in the fridge overnight. The next day I got the mixture out and drained off any excess water and then brushed both sides of 3 filo pastry sheets with the tomato oil and put it in the tin as suggested before dolloping the mixture over and covering. I put it back in the fridge and waited until the next morning when I put it in the oven and cooked it. Amazing flavours I did not need the sundried tomatoes, the oil was enough without overpowering the dish. The only other improvement I would make is to use more filo sheets but this is down to individual taste.
16th Mar, 2018
So... pretty well a completely different recipe!
28th Apr, 2016
Read all the other comments before trying so went with the less tomato more feta and also added toasted pine nuts and sauteed mushrooms. Came out looking exactly like the picture. I also melted a little butter and brushed that over the top of the filo once assembled. Very tasty and easy to make.


21st May, 2016
Would it be ok to make this recipe a few hours in advance and refrigerate it until cooking? Just a bit worried about whether the filling will make the pastry go all soft and not sure whether you can pre-chill filo?
17th Nov, 2014
When do I freeze this? Uncooked or cooked? Would appreciate help.
29th Jan, 2014
Do you think it would be suitable to freeze this recipe?
goodfoodteam's picture
7th Feb, 2014
Hi there, thanks for your question. Yes, you can freeze this recipe. Just freeze it unbaked, then defrost and cook as per the recipe. Enjoy!BBC Good Food team


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