What you'll need:

  • 200g fresh spinach leaves
  • 175g sun-dried tomatoes (from jar)
  • 100g crumbled feta
  • 2 eggs
  • ½ 250g pack of filo pastry
Serves: 4
Time: 30 minutes



Start by prepping your spinach. This is easy - just throw the spinach leaves into a big pan with a tablespoon of water. Cook for a few minutes until it has just about wilted, then remove from the pan, squeeze in a sieve, and roughly chop. Put it in a bowl with the crumbled feta and eggs, chop in the tomatoes, and mix well.


Prepare your filo pastry pie case. Do this by taking a sheet of filo, and brushing it liberally with the oil from the tomato jar. Drape it - oil side down - onto a loose-bottomed cake tin, with some of the pastry hanging over the side. Brush another sheet, and again place it oil side down on the first, and then repeat so you have three sheets on top of each other. Spoon the spinach and feta mix into the middle, pull the pastry sides up and over the filling, and scrunch over the top to create a rustic pie lid. Brush with more oil.


Heat your oven to 180C, and bake the pie for 30 minutes or until golden and crispy. Remove from the tin, slice into wedges, and enjoy with your favourite green salad.

This pie dish will go brilliantly with a beautifully flowery and fruity rosé, the [Syrahmi 'Demi' Rosé 2017] (https://www.thewinegallery.com.au/syrahmi-demi-rose-2017/). This wine is going to be a real winner with classic Greek food such as this dish!

There you have it -- a quick recipe for Greek Feta Pie!

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