Crispy Greek-style pie

By foodiva

Ingredients

• 200g bag spinach leaves
• 175g jar sundried tomatoes in oil
• 100 g feta cheese, crumbled
• 2 eggs
• 1/2 250g pack filo pastry

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from bbcgoodfood.com

Preparation

Step 1

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A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

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Make it meaty

Chicken pies: Add 1 cooked, shredded chicken breast to the spinach mixture, then oil 3 sheets of filo per portion and lay them out on top of each other. spoon a few tbsp of the mixture onto one end of each pastry stack. fold over the edges and roll up to make cigar-shaped packages. Brush with
oil and cook for 15 mins or until golden and crisp.

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,

. Mix well.

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.

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.

thank you for what is now one of my go to recipes for when I am in a hurry. I often serve this with a lemon mackerel couscous and I always add pitted black olives.

I also took other people's advice and used about 150g feta and around 100g sundried tomatoes. Also added some toasted pine nuts and two cloves of crushed garlic. I was a little confused about how to construct the pie correctly, having not used filo pastry before, but it somehow turned out fine in the end, and even looked similar to the picture! Really tasty filling. Served with new potatoes and a salad.

Taking the comments on board about using more feta and less tomatoes, I used almost a 200g pack of feta and used the rest to sprinkle on an accompanying salad. I had about half a jar of sundried tomatoes in the fridge so used those up. The end result was very good and the pie was easy to make. I think the oil from the tomatoes gives the pie a good depth of flavour.

But you have to make sure you drain the mince really well, otherwise it can be a bit greasy.

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!

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?

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.

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.

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.

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.

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.

Husband and friends love this......always asking me to make it and so easy......lush with roasted veg x

whateverheather

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.

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.

Beautiful, so easy to make! Nom nom nom.

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!

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