Crispy Greek-style pie

Crispy Greek-style pie

  • 1
  • 2
  • 3
  • 4
  • 5
(360 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.
16th Mar, 2015
Delicious! I fried my spinach with a small sprinkle of crushed chillies also added small slices of mushroom. Sublime. Spinach and feta is a match made in culinary heaven. Add a simple salad of leaves and watercress. Don't forget a small glass of refreshing pinot. So Easy so good!
28th Jan, 2015
This pie is delicious! Easy to make and went down a storm! Plus I made it to the recipe and it was perfect . Just wondering about when to freeze it - before you put it in the oven or after?
18th Jun, 2015
You can freeze it before cooking. My mum used to do a couple of them, put them in the freezer and then use them anytime we wanted a delicious feeling great
suzanne robb
14th Jan, 2015
Loved this recipe as it was so easy to make. I added the roasted pine nuts as suggested by others and used Sun-blush tomatoes instead of Sun-dried as I'm not a fan. I'd highly recommend this recipe as a simple but tasty starter or main meal.
7th Jan, 2015
Added more spinach, garlic and sundried tomatoes and herbs in oil. Great and freezes well. Can be eaten hot or cold. Served it with a pearl barley salad.
abcdefghijord's picture
3rd Dec, 2014
I made this and thought it was nice eating it hot but it's incredible when cold. This would be perfect for lunch boxes. I doubled the amount of spinach and feta and only added 130g of sun-dried tomatoes with 2 eggs. I forgot to add pine nuts as mentioned in previous comments so will do that next time. I served it with garlic and parsley sauteed potatoes.
17th Oct, 2014
Have been meaning to try a greek pie recipe after falling in love with some that were sold on a farmers market nearby. This was so easy and looks and tastes amazing. I omitted the sundried tomatoes - the pie i was hoping to replicate didn't have them and i notice many reviewers feel they are over-powering. It didn't seem to lack anything for not including them. I also added some toasted pine-nuts. Will make again and again. Brilliant for pack-lunches too for something a bit different.
11th Jun, 2014
I wish I read comment before I made this pie; definitely too much tomatoes, I found them too overpowering. Maybe I will try it again but will omit tomatoes and add garlic and more spinach.
27th Apr, 2014
Husband and friends love this......always asking me to make it and so easy......lush with roasted veg x
25th Apr, 2014
Made this for my vegetarian sister in law and family and it went down a storm. My 15 month old loved it too which I always think is a good recommendation! It was really easy to make but looked impressive. I would add a little more feta than the recipe suggests.


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?