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Crispy Greek Pie Recipe


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     Crispy Greek Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   Serves 4
Preptime   10 mins

200g bag spinach leaves
175g jar sundried tomatoes in oil
100g feta cheese, crumbled
2 eggs
250g pack filo pastry

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 with salad.

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