Crispy Greek-style pie

Crispy Greek-style pie

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(407 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


  • 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…

  • 125g 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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23rd Apr, 2009
Added honey cured bacon which gave it a lovely smokey taste. Yummo!
19th Mar, 2009
SCRUMPTIOUS!!! I added some boursin, pine nuts, chicken, and pancetta - and I could not resist adding some fresh chilli as well. And I think I cut down on the amount of feta and Sundried tomatos. No idea since I just started going with the flow a bit. I halved the recipe succesfully and it was a perfect amount for the two of us. Though I did add some breadcrumbs since the filling looked a bit runny. Will make again - so, so tasty and really easy peasy!!!!
16th Mar, 2009
Mine looked just like the one in the picture and went down really well, even with the meat eaters. The pine nuts were a good addition and I only used a third of the sun dried tomatoes.
1st Mar, 2009
Loved this, added pine nuts as suggested and my sun dried tomatoes happened to be in chilli oil which added a bit of a kick. A friend asked me where I had bought it. Will definately make again.
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
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.
1st Feb, 2009
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.
1st Feb, 2009
so easy to make and delicious. can be easily adapted- i added chicken, olives and jalapenos for a kick!
26th Jan, 2009
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.
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.


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