Crispy Greek-style pie

Crispy Greek-style pie

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(394 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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27th Oct, 2008
This was an extremely yummy mid week meal that made a lighter change from quiche. I used ricotta cheese as i'm not keen on feta and reduced the amount of sundried tomatoes as the recipe wanted a LOT!! This was my first time at using filo pastry and I will without a doubt be making this again.
5th Oct, 2008
Delicious! I find working with the filo a little fiddly but the effort is worth it. I also added the suggested pine nuts and some black pitted chopped olives. Yum!
30th Sep, 2008
This was the first time I have used filo pastry. It was delicious and looked great. I wasn't sure about the sun dried tomatoes, as I thought their taste would be overpowering. But they just accentuated the taste of the cheese. I will definately make this again.
29th Aug, 2008
I've just eaten a slice of Pixie's pie and it is amazing!
29th Aug, 2008
I was a bit nervous cooking this recipe as I thought it would be difficult but it came out really well. I actually overcooked the spinach a little (as in the recipe it says cook til slightly wilted) but it still tasted fabulous! :)
5th Aug, 2008
Really easy and really simple and tasted wonderful. The recipe concept of a filo pie is so adaptable. The twice baked option might be good to give a crispy outer. Also great cold. Served with a sweet chilli sauce and the combo was great. Could spice the filling up a bit or season to your taste. Fresh spinach is gorgeous though.
22nd Jul, 2008
This is a really fantastic veggie meal, I used puff pastry which worked well and it certainly travelled well to work the next day for lunch. Re: eggs question, add beaten raw eggs to mixture before adding to pastry case
21st Jul, 2008
very easy and really really yummy!
19th Jul, 2008
Sounds delicious - but I would also like to know do you add beaten raw eggs or pre-boiled chopped?????????
18th Jul, 2008
In Greece and Cyprus we make this recipe without tomatoes. It is still very delicious and full of vitamins. I love spinach and everything which has spinach in it. Happy Holidays everybody!!!!


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