Crispy Greek-style pie

Crispy Greek-style pie

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(393 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…

  • 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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15th Jan, 2009
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!
5th Jan, 2009
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.
4th Jan, 2009
Does anyone know if this would work as well without the eggs?
23rd Dec, 2008
nice loved by all the family
23rd Dec, 2008
Very easy to make but wasn't overly keen on the taste the sun dried tomatoes added. Think next time I will try to make the authentic individual Greek spinach pies which don't have this ingredient.
14th Dec, 2008
Lovely recipe and so easy to make. I had never tried this before and made it as a vege option for a party. It went down a storm. I added pine nuts too..lovely!
8th Dec, 2008
If someone had told me I could cook with pastry I would have laughed in their faces but this dish was so easy and so delicious.
22nd Nov, 2008
A lovely simple vegetarian dish which was well received by my vegetarian relatives. I added some toasted pine nuts too which gave it a lovely nutty flavour. I'd definitely serve this again.
22nd Nov, 2008
We did not like the over powering tast of sundreid tomatoes.
11th Nov, 2008
This recipe won me many brownie points with the hubby!! Delicious!


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