Crispy Greek-style pie

Crispy Greek-style pie

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(384 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…

  • 125g 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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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.
2nd Jul, 2013
Didn't have sundried tomatos, so roasted some cherry tomatos instead. I really enjoyed it however my husband didn't. Would make again
bluewings2's picture
5th Jun, 2013
Hmmm... not sure why but when I made it it tasted so bland... it really needed something else. I even put Basil in it anticipating that the basic ingredients wouldn't be enough. Perhaps it's just my palette but I felt it needed more of a citrous twang and maybe panchetta. Each to their own!
23rd May, 2013
Simply delicious. Just reviewed this after making it a couple of weeks ago and I will be buying the ingredients again tomorrow to make it again. It was sooooo good!!
14th May, 2013
Absolutely delicious - I swapped the feta for the equivalent amount of paneer.. I may double the quantity of spinach next time also. .husband loved it too
27th Apr, 2013
was struggling to find something gorgeous for my veggy sister and her family on visit to uk, went down a storm, have just made with leftover roast chicken and sun dried toms for my 3 meat eating blokes, perfect!
16th Apr, 2013
Add toasted pine nuts and a teaspoon of chilli/paprika for more bite
11th Apr, 2013
Made this exactly as described and it was very easy and very tasty-went down well with the in laws!! If I made it again would probably use a little less spinach and a bit more feta just to suit my individual taste.
11th Apr, 2013
I thought this recipe was a great idea for a vegetarian meal, but it lacked oomph. I don't like to muck around with a recipe when I use it for the first time but next time I will definitely season it well, and maybe even add a pinch of chilli. Think it could benefit from extra feta cheese too. However nice and quick and easy to make.
4th Apr, 2013
Really easy to make, tasty and quick. The only issue is not eating it all at once.


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