Rustic Greek Pie

Total Time
45mins
Prep
15 mins
Cook
30 mins

This is a really beautiful pie and does have a great rustic look about it. Delicious served hot or cold.

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Ingredients

Nutrition

Directions

  1. Preheat oven to moderately hot 200oC (400oF).
  2. Squeeze the excess liquid from the spinach.
  3. Place the pastry sheet on a baking tray and spread the spinach in the middle, leaving a 3cm (1 1/4 inch) border.
  4. Sprinkle the garlic over the spinach and pile the haloumi and feta on top.
  5. Sprinkle with oregano and season well with salt and freshly ground black pepper.
  6. Cut a short slit into each corner of the pastry sheet, then tuck each side of the pastry over to form a border around the filling.
  7. Lightly beat the eggs with the cream and carefully pour the egg mixture over the spinach filling.
  8. Bake for 25-30 minutes, or until the pastry is golden and the filling is set.
  9. Cut into four portions and serve with lemon wedges and a green salad.
  10. Note: If haloumi cheese is not available use all feta instead.
Most Helpful

5 5

Really enjoyed this, used dried oregano instead of fresh. Presentation looks great.

5 5

I've made this several times, now and this pie is definitely in my "keeper" file. It's easy to put together so I can make it on weekdays for dinner and pretty and yummy enough for company.

Like another reviewer, I also use all feta. I use frozen, thawed, squeezed spinach that I dry off quickly in a pan with a generous amount of garlic and a mix of herbs like herbes de provence.

5 5

We LOVED this, as did my Grandmother, who was over for dinner. I wasn't sure exactly what a shortcrust pastry was...I used two refrigerated pie crusts that I pressed together a bit. I cooked my own spinach down from fresh and next time would cook the garlic in with it as I found it a bit harsh. I also used all feta cheese. Overall, a WONDERFUL recipe and VERY easy to make. Thanks so much!!!