Crispy Greek-style pie

Crispy Greek-style pie. Filo pastry, 2 units, Raw spinach.

Good Food Team

10 + 30 min · 4

Ingredients

• 100 g Filo pastry
• 130 g 2 units
• 200 g Raw spinach
• 175 g Sundried tomato
• 100 g Crumbled
• 20 g Olive oil

Preparation

1. Put the spinach into a large pan. Pour over a couple tablespoon water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop.
2. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
3. Unroll the filo and keep the unused sheets covered with a damp cloth. Brush the sheets lightly with the measured olive oil and arrange them in a 22 cm loose-bottomed tin, overlapping to form about three layers and leaving the edges overhanging. Spoon in the filling, fold the edges over the centre to cover it and brush with the remaining oil.
4. Heat oven to 180°C/fan 160°C/gas 4. Cook the pie for 30 minutes until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.