Crispy Greek-Style Pie

"Taken from Good Food magazine. Posted for ZWT6."
 
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Ready In:
40mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • 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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RECIPE SUBMITTED BY

<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket />&nbsp;<br />Happily married and&nbsp;the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that <br />good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p> <p>&nbsp;</p> <p><a href=http://1.bp.blogspot.com/_HycMLGzpJjc/S-3vqYbQ-3I/AAAAAAAAAAo/UwzmbgtkT30/s1600/MischiefMakers.jpg[/img></a></p>
 
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