Crispy Greek-style pie with spinach, courgette, feta & potato, served with a tomato and fennel salad
This delicious crispy Greek-style pie is a tasty take on traditional Spanakopita spinach and feta pie. Crammed full of veggies including courgettes and potatoes, as well as the spinach and feta, this Greek filo pie is bursting with Mediterranean goodness.
Serve this attractive greek pie recipe with a variety of salads such as the fennel and tomato salad in this recipe, to make a stunning centrepiece for dining al-fresco. This feta and spinach pie is also fantastic served with sauteed green beans or Greek giant beans.
The crispy Greek pie recipe uses potatoes instead of pastry for the base and then layers the vegetables on top before topping with crispy buttered filo pastry. Delicious hot or cold, the spinach and potato pie keeps well for a few days in the fridge.
Why not accompany your crispy Greek-style pie with these delicious Mediterranean dips.
Crispy Greek-style pie Ingredients:
- 400g potatoes
- 1 onion
- 200g feta
- 250g spinach
- 1 clove garlic
- 1 large courgette
- A handful of chopped mint
- A large knob of butter
- 1 pack of cherry Tomatoes
- the juice of 1/2 a lemon
- Extra virgin olive oil
- Half a bulb of fennel
- Salt and pepper
Peel your potatoes and slice them into rounds of about 3cm. Put the potatoes into some salted water and par-boil. Wash the spinach, slice the courgette, dice the onion and finely slice the garlic.
While the potatoes are cooking lightly colour your onions in a large frying pan. After a few minutes add the spinach and a sprinkle of nutmeg and wilt the spinach down, covering the pan with a lid and moving the mixture occasionally. In another pan lightly cook your garlic and then after a couple of minutes add the sliced courgette. Once the courgettes are lightly browned add in the chopped mint and turn the heat off.
Drain the potatoes and layer them in the base of a wide baking dish. Next add a layer of the courgette mixture, a layer of spinach, and then finish by crumbling the feta over the top. Put the butter on to melt and then top the greek-style pie with layers of filo pastry each brushed with melted butter.
Put the pie in the oven at 180° for approximately 45 minutes, until the filo pie top is browned and crispy. In the meantime make your salad by finely slicing the fresh fennel and halving the cherry tomatoes. Combine in a bowl with a healthy glug of extra virgin olive oil, a pinch of salt and some red wine vinegar. Serve the Greek-style pie with the salad, some olives and some green leaves in the centre of the table.
For some more Greek-style recipe inspiration check out this awesome selection from Olive.