Crispy Greek-style Pie

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 200 g spinach leaves
• 175 g sun-dried tomatoes packed in oil
• 100 g feta cheese, crumbled
• 2 eggs
• 0.5 (250 g) package phyllo pastry

Recipe

• 1 put the spinach into a large pan.
• 2 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.
• 3 carefully unroll the filo pastry. cover with some damp sheets of kitchen paper to stop it drying out.
• 4 take a sheet of pastry and brush liberally with some of the sundried tomato oil.
• 5 drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side.
• 6 brush oil on another piece of pastry and place in the tin, just a little further round.
• 7 keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling.
• 8 pull the sides into the middle, scrunch up and make sure the filling is covered. brush with a little more oil.
• 9 heat oven to 180c/fan 160c/gas 4.
• 10 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.