Crispy Greek-style pie

Crispy Greek-style pie

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(346 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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lesley_townsend
20th Feb, 2009
yes this was delicious and made agood lunchbox treat at work - although the pastry does go a little soft.Easy to portion though and tasty with salad
roebuck
7th Feb, 2009
Fantastic recipe, very easy yet very impressive. I added minced lamb and garlic to feta and spinach for the meat eaters and it was delicious, well worth a try, although if doing this ensure the lamb is drained to avoid soggy pastry.
samanthadeighton
1st Feb, 2009
4.05
i made this tonight and added chicken, red onion as well. they had no feta cheese left at my local so i used wensleydale cheese instead and tasted really good i enjoyed it but i felt there was something missing and my bf said the same , i served the pie with a jacket potato.
cakelover
1st Feb, 2009
so easy to make and delicious. can be easily adapted- i added chicken, olives and jalapenos for a kick!
alemap
26th Jan, 2009
5.05
Made this ome time ago - fantastic. Just done it again and used some ricotta cheese along with the feta - can vary the filling great veggie dish. Sally the oil or melted butter is needed with filo pastry as there is little fat in the pastry and it doesn't crisp up without it.
smedd13
16th Jan, 2009
Is it necessary to brush so much oil onto the filo sheets? It seems rather a lot; is there any specific reason for it? Thanks.
mariadawson
15th Jan, 2009
5.05
This was great. Made it as part of a Meze starter on new years eve and was a bit unsure how it would turn out but everyone loved it and went back for more. I love feta cheese so I doubled the amount I put in - glad I did as I don't think it would have been cheesy enough without it. We ate the leftover pie cold the next day with home made tsatziki and red pepper hummous - lovely. Am going to be making this again very soon!
weegie
5th Jan, 2009
5.05
Loved it! I made this for a group of meat eaters and one veggie. Everyone loved it, especially my 3yo daughter. I added toasted pine nuts (good suggestion from someone else here) as well as a few sauteed spring onions as these are usually in traditional spanokopita recipes - of which this is a variation. I also sprinkled some sesame seeds on top before i baked it. I served it with home made tsatziki - yum! Will definitely be making this again for my meat-loving family.
misha02
4th Jan, 2009
Does anyone know if this would work as well without the eggs?
haleyarnold
23rd Dec, 2008
5.05
nice loved by all the family

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