Crispy Greek Pie – Vege Recipe and Guide!

July 8, 2014

I thought I would start doing a few recipes here on Jasmin Charlotte. I don’t cook too often as I don’t have the time during the week but I love it when I get chance. I love making easy, healthy and delicious dishes.

I recently had my first dinner party and as I had a vege guest I decided to make this pie as a vege option. It is quick and easy and can be prepared in advance then just assembled on the night. It’s simple and delicious, I originally got this recipe from BBC good food – an awesome repository for great recipes!


  • 200g of fresh spinach (I used young spinach)
  • 120g sun dried tomatoes in oil (I used half a pack of the Sainsbury’s brand which you find in the deli section)
  • 200g feta
  • 1 teaspoon of crushed garlic
  • 3 sheets of filo pastry (defrosted)


Only a few ingredients but a tasty dish! First we need to prep the filling, I did this part during the day then made the pie in the evening. You will need to wilt your spinach by placing it in a pan with just a dash of water, then heating over a medium heat.

Photo 27-06-2014 11 16 17 am

Give it a stir every now and again as the spinach down the bottom will wilt to expose the top leaves to the heat. Once all the spinach is wilted, you will need to squeeze the water from it. I popped it into another bowl then put it in the fridge. I then just squeezed it over the sink by hand.

Photo 27-06-2014 11 22 56 am

Once the spinach is prepped, chop the sundried tomatoes into quarters and add to the spinach. Make sure you keep the oil as we need it later.

Photo 27-06-2014 12 12 52 pm

Then crumble 200g of the feta – again I did this by hand but you could use a fork and add to the mixture along with some minced garlic.

Photo 27-06-2014 12 13 37 pm

Once this mixture is prepped I popped it in the fridge to chill. Also remember to preheat your oven to 200 degrees Celsius.

Photo 27-06-2014 12 17 27 pm

We then need to assemble the pie! This is the trickiest bit, but if I can do it then you can. Make sure your pastry is defrosted. The problem with filo pastry is that it dries quickly, so as soon as you take it out of the pack make sure you keep it covered with either a damp tea towel or damp kitchen roll. Take one piece of the filo and brush it with the oil from the sundried tomatoes – I didn’t have a brush so just used a spoon to spread it over. Arrange this piece of pastry face down in a foiled tin. Take a second piece and repeat, place oil side down on top of the first piece of pastry but perpendicular so you know when it is folded together it will be sealed. Then take a third sheet and repeat, but place on the diagonal.

Photo 27-06-2014 08 15 59 pm

Grab the mixture we made earlier and pile in the middle of the pastry, fold the pastry sections over the middle mixture to make a sealed pie. If you have any oil left over then spread this on the top.

Photo 27-06-2014 08 16 30 pm

Once ready, pop it in the oven for 20 minutes or until the pastry on top is browned.

Photo 25-06-2014 06 47 05 pm

This gives a lovely, full flavoured filo pie which is sure to please any vegetarian! I found these amounts fed 4 people if accompanied with a carb and veges, or two if just by itself!

Hope you enjoyed this recipe and let me know if you give it a try yourself. This is a first for me on the blog so let me know what you think and whether you would like more posts like these! This is also my 50th post here on my blog so thank you all for the support! It is always very much appreciated and keeps me posting away.

JC xx

PS Help me reach 300 followers on Bloglovin’!

Prev Post Next Post