Crispy Greek-style pie

Crispy Greek-style pie

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(346 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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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Ingredients

  • 200g bag spinach leaves
    Spinach

    Spinach

    spin-atch

    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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ 250g pack filo pastry

Method

  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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hamishmum
13th Jun, 2008
5.05
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.
barbaranian
2nd Jun, 2008
5.05
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.
bramble4italian
1st Jun, 2008
such an easy recipe. try adding different cheeses. i tried mixing feta with other soft cheese, and blue cheese. YUM !
emmalebreton
21st May, 2008
5.05
I also added toasted pinenuts - delicious!
thestubbs
5th May, 2008
5.05
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.
pisces
5th May, 2008
Very EASY AND EXTREMELY DELICIOUS
izzylivy
24th Apr, 2008
5.05
Fantastic for a mid-week meal & superb for entertaining! Even confirmed meat-eaters were coming back for more. Can't wait to try the other suggestions!
mother_ship's picture
mother_ship
17th Apr, 2008
4.05
Easy and delicious, what more can I say? I like the idea of adding pine nuts, I will definitely try that next time.
daniellemacleod
9th Apr, 2008
5.05
Doddle to make, looks fab and always seems to impress when entertaining. Tastes great too!
tphotiou
8th Apr, 2008
Yummy!!! Great mid week meal as the preparation is so quick and easy. Looks and tastes great - the sundried tomatoes added a nice sweetness to it and took away any bitterness from the spinach. I also added a pinch of oregano for extra flavour. I served with warm garlic bread and a Greek salad and it was delicious.

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