Crispy Greek-style pie

Crispy Greek-style pie

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(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
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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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24th Apr, 2014
Great flavours but I really think the recipe is wrong. I used almost double the amount of feta and less than half the tomatoes (because it didn't make sense that there was so much sun dried tomato in it, it's such a strong flavour). It was super easy and made a great mid week meal. Also suitable as a veggie dinner party meal.
15th Apr, 2014
Beautiful, so easy to make! Nom nom nom.
29th Jan, 2014
do you think it would be suitable to freeze this recipe?
5th Jan, 2014
Made as part of new years buffet. All very easy to make.... realised I had forgotten the eggs when it had been in the oven for 15 mins....aargh! However it was delicious without, fab flavours and wouldn't bother with the eggs when I make it next!
1st Jan, 2014
I made this for New Year's Day lunch as a vegetarian option. One word: lush. I will be making this again as it is so easy and tastes great, plus it looks nice on the table. Thanks to other contributors for adding tips. I took these on board and added pine nuts, reduced tomatoes, and increased the feta, and it worked wonderfully well. I did have to bake it for about 15 minutes longer than suggested, but it was fine. Prepared the night before, it was perfect for warming up at lunchtime. Great recipe!
5th Oct, 2013
made this for a dinner party last night and it went down very well, now me and the other half are arguing over who gets the last slice! will def be making this again it was easy to do and delicious
5th Oct, 2013
Delicious! I used half the amount of sundries tomatoes and added piquanté peppers which gave it a nice sweetness and mild heat. I was surprised at how easy it actually was to put together.
27th Aug, 2013
I've made this three times in the past week. I think it's an excellent recipe. I've just added some practical pointers to the 'tips' section based on my experiences with it so far.
faulknerrl's picture
15th Aug, 2013
I swapped tomato for onion, garlic, and red and yellow peppers, which I lightly fried first with some chili. The result was a bit healthier, and delicious. I did feel that the filling took a bit longer to cook than the pastry, so if I cooked this again I'd probably do a lower heat for longer, or lightly cook the filling first so that the eggs are cooked through. I also added pine nuts lightly toasted in butter - yum.
25th Jul, 2013
You need to amend this one to your own taste. Tomato makes it very salty and overpowering, so would use less, and agree with other comments that could do with extra feta and maybe a bit of spice. Still nice and easy to make.


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