Crispy Greek-style pie

Crispy Greek-style pie

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(350 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…

  • 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.

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Comments, questions and tips

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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.
3rd Mar, 2008
As a 19 year old girl cooking for her parents for the first time I thought I was being rather adventurous choosing this recipe. However it went down amazingly. I added some toasted pine nuts and served with roasted vegetables and sweet potato. thanks!
29th Feb, 2008
Excellent buffet dish and goes perfectly with a greek salad for a mid week meal.
25th Feb, 2008
Delicious eaten hot or cold! It's nice if you add some olives and pine nuts too.
13th Feb, 2008
Great for summer picnics, but I found it needed to be "twice baked" in order to be really crispy.
19th Jan, 2008
As with the other comments fantastic. Freezes really well too.
8th Jan, 2008
Excellent recipe, very easy and very adapatable. I added mozarella and olives to it for my vegetarian friend and I did a second one with some small pieces of pancetta through it for the meat eaters. Everyone loved it :)
28th Nov, 2007
This is one of my fav recipes for entertaining. Really simple and so yummy!
17th Nov, 2007
This really is a simple yet delicious pie to make and brings back happy holiday tastes from the med,great served with salad
8th Nov, 2007
fantastic! you cannot beat this midweek! its gorgeous with just a greek salad on the side to compliment it! x


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