Crispy Greek-style pie

Crispy Greek-style pie

  • 1
  • 2
  • 3
  • 4
  • 5
(345 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!!!!
18th Jul, 2008
Confused regarding eggs in recipe!! Before I attempt this should eggs be raw or chopped?
18th Jul, 2008
I think I may have gone wrong somewhere as the only person who liked this was my husband. I found it very very salty but didn't add any salt?
17th Jul, 2008
Can I just check with those of you that have made this - is it beaten eggs that go in or chopped? Thank you
13th Jul, 2008
This is a wonderful recipe, really delicious.I also added toasted pinenuts and pancetta as suggested by other reviewers,it worked so well with the other ingredients.Thanks for the tip that it will freeze well.I will definately make this again.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?