CRISPY GREEK-STYLE PIE
A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
CRISPY GREEK-STYLE PIE
A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire.
Provided by English_Rose
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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 phyllo 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 9in loose- bottomed 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 350°F 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.
Nutrition Facts : Calories 591.8, Fat 22.6, SaturatedFat 7.9, Cholesterol 132.5, Sodium 1126.4, Carbohydrate 78.9, Fiber 5.9, Sugar 1.9, Protein 19.9
CRISPY GREEK-STYLE PIE
Make and share this Crispy Greek-Style Pie recipe from Food.com.
Provided by Lou van
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 300.9, Fat 16, SaturatedFat 5.8, Cholesterol 128, Sodium 620.8, Carbohydrate 29.7, Fiber 4.2, Sugar 1.5, Protein 12.6
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