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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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.
13th Jun, 2008
This is fabulous & both veggies & meat eaters love it. I also added the pine nuts which was an excellent suggestion. One comment I received was that it looked really impressive & that it must have taken me ages to make - nothing could be further from the truth. I will definately make this again.
2nd Jun, 2008
Fantastic easy recipe that impresses carnivores and vegetarians alike. For a large buffet it is so easy to double , in an emegency you can use frozen spinach (but squeeze it well when it thaws before mixing with other bits) and also works with puff pastry if filo not available. It went down a storm in the South of France last week! I'll try the pine nuts next time, sounds great.
1st Jun, 2008
such an easy recipe. try adding different cheeses. i tried mixing feta with other soft cheese, and blue cheese. YUM !
21st May, 2008
I also added toasted pinenuts - delicious!
5th May, 2008
Added the pancetta and pine nuts as suggested and it was fab. Very simple, tasty and looked great. Reheated well the next nght as well. Will definately make again.
5th May, 2008


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