Crispy Greek-style pie


  • 200g bag spinach leaves
  • 175g jar sundried tomato in oil
  • 100g feta cheese, crumbled
  • 2 eggs
  • ½ 250g pack filo pastry
Crispy Greek-style pie
Crispy Greek-style pie


  1. Place the spinach into an outsized pan. Pour over one or two tbsp water, then cook till simply stale. Tip into a sieve, leave to cool down a bit, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and place into a bowl at the side of the spinach, feta and eggs. Mix well.
  2. Carefully unroll the filo pastry. cowl with some damp sheets of room paper to prevent it drying out. Take a sheet of pastry and brush generously with a number of the sundried tomato oil. Drape oil-side down during a 22cm loosebottomed cake tin in order that a number of the pastry hangs over the facet. Brush oil on another piece of pastry and place within the tin, simply a bit additional spherical. Keep inserting the pastry items within the tin till you have got roughly 3 layers, then spoon over the filling. Pull the edges into the center, scrunch up and make certain the filling is roofed. Brush with a bit a lot of oil.
  3. Heat kitchen appliance to 180C/fan 160C/gas four. Cook the pie for thirty minutes till the pastry is crisp and golden brown. take away from the cake tin, locomote wedges and serve with dish.


Chicken pies: Add one parched, cut pigeon breast to the spinach mixture, then oil three sheets of filo per portion and lay them out on high of every alternative. spoon a number of tbsp of the mixture onto one finish of every pastry stack. fold over the perimeters and roll up to create spindle-shaped packages. Brush with oil and cook for fifteen minutes or till golden and crisp.

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