Crispy Greek Style Pie with Fetta & Sundried Tomatoes

Crispy Greek Style Pie with Fetta & Sundried Tomatoes

  • 35 min
  • 620 calories

In Greece, this dish is called Spanakopita and it’s a popular snack eaten both fresh from the oven or cold the next day. We think it makes a fantastic dinner and is a fun dish to share with your friends. Made with fresh filo pastry, spinach, tomato and fetta you will taste the traditional flavours and textures of this recipe. Instagram the moment you plate it #youplateit


  • 1 200 Gram Pack of Baby Spinach
  • 100 Grams of Sundried Tomatoes
  • 150 Grams of Fetta Cheese
  • 2 Egg (pantry)
  • 100 Grams of Filo Pastry
  • 2 Lebanese Cucumber
  • 1 Tomato
  • 2 Tablespoons of Butter (pantry)

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Step-by-step instructions

Step 1

Prepare Filling:

Preheat oven to 200°C. Add all but a small handful of spinach into a large pot over medium heat. Pour over a couple of Tablespoons of water, then cook until just wilted. Tip into a sieve, leave to cool, then squeeze out any excess water. In the meantime, roughly chop the sundried tomatoes. Crumble fetta. Add the sundried tomatoes and wilted spinach to a bowl along with the eggs and crumbled fetta, reserving about 20 gms for the salad. Mix well.

Step 2

Prepare Pastry:

Melt the butter in a microwave in 10 second intervals. Carefully unroll the filo pastry. Cover with some damp sheets of paper towel to stop it drying out. Take a sheet of pastry and carefully brush with some melted butter. Drape butter-side down in a 22 cm loose bottomed cake tin so that some of the pastry hangs over the side. Brush melted butter on another piece of pastry and place in the tin, just a little further round.

Step 3

Finish Pie:

Repeat another 3 times, placing the pastry in the tin until you have roughly 5 layers, then spoon in the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more melted butter.

Step 4

Bake Pie:

Add the pie to a lined baking tray then add to the bottom shelf of the oven and cook for about 25 minutes until the pastry is crisp and golden brown. Tip: The baking tray will catch any extra oil or butter from the pie tin.

Step 5

You Plate It:

In the meantime, medium dice the cucumber and tomato then add to a bowl. Add remaining spinach and fetta. Season salad with salt and pepper to taste. Remove pie from the cake tin, slice into wedges and serve with salad. Enjoy!

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