Crispy Greek-style pie

Crispy Greek-style pie

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(343 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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cathgoodwin
3rd Mar, 2008
5.05
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!
dianecrtr4
29th Feb, 2008
5.05
Excellent buffet dish and goes perfectly with a greek salad for a mid week meal.
chanters
25th Feb, 2008
Delicious eaten hot or cold! It's nice if you add some olives and pine nuts too.
eleanormayo
13th Feb, 2008
4.05
Great for summer picnics, but I found it needed to be "twice baked" in order to be really crispy.
sylvia
19th Jan, 2008
5.05
As with the other comments fantastic. Freezes really well too.
woozle
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 :)
gizelle
28th Nov, 2007
5.05
This is one of my fav recipes for entertaining. Really simple and so yummy!
letaylorsmith
17th Nov, 2007
5.05
This really is a simple yet delicious pie to make and brings back happy holiday tastes from the med,great served with salad
sugadude
8th Nov, 2007
5.05
fantastic! you cannot beat this midweek! its gorgeous with just a greek salad on the side to compliment it! x

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