Put the spinach into a large pan. Then, pour over a couple
tablespoons of water, then cook until just wilted. Tip into a sieve,
leave to cool a little, then squeeze out any excess water and
roughly chop. Chop the tomatoes and put them 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 from drying out. Take a sheet of pastry
and brush with some of the sundried tomato oil. Drape oil-side
down in a 22cm cake tin so that some of the pastry hangs over the
side. Brush the 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 about three
layers, then spoon over the filling. Pull the sides into the middle,
scrunch up and make sure the filling is covered. You can then
brush with a little more oil.
Heat the oven to 180C/fan 160C/gas. Cook the pie for about 30
minutes until the pastry is crisp and golden brown. Once thats
done, remove from it the cake tin, slice it into wedges and serve
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