Rustic Greek Pie

Rustic Greek Pie created by GaylaJ

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

Ready In:



  • Preheat oven to moderately hot 200oC (400oF).
  • Squeeze the excess liquid from the spinach.
  • Place the pastry sheet on a baking tray and spread the spinach in the middle, leaving a 3cm (1 1/4 inch) border.
  • Sprinkle the garlic over the spinach and pile the haloumi and feta on top.
  • Sprinkle with oregano and season well with salt and freshly ground black pepper.
  • 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.
  • Lightly beat the eggs with the cream and carefully pour the egg mixture over the spinach filling.
  • Bake for 25-30 minutes, or until the pastry is golden and the filling is set.
  • Cut into four portions and serve with lemon wedges and a green salad.
  • Note: If haloumi cheese is not available use all feta instead.
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"This is a really beautiful pie and does have a great rustic look about it. Delicious served hot or cold."

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  1. ChefEmma
    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. <br/><br/>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.
  2. SandwichQueen
    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!!!
  3. aly_ant
    This is really easy to make, and absolutely delicious. It is a great variation on the classic spinach and cheese pie. Using homemade shortcrust would make it even better (but a bit slower to make, obviously).
  4. twissis
    I made this dish 2X & got it right the 2nd time when faithful to the amt of spinach in the recipe. Both times I used Derf's yummy crust from her Rustic Salmon Pie (recipe #164584), a gratin mix of gouda & mozzarella to replace the haloumi cheese & no oregano as the feta here is loaded w/herbs. This is soooo good, raises spinach to a new level & has a lovely, dinner party worthy presentation. 2 hints to those who follow me (& I hope you do): Don't exceed the amt of spinach listed. Frozen spinach is usually "densely compact" & moreso after pressed thru a sieve to remove any water. After doing that, roughly chop spinach B4 assembling the dish to remove any stringy texture & allow the egg/cream mix to better infuse the spinach. Thx Terese, we like this a lot!
  5. GaylaJ
    Rustic Greek Pie Created by GaylaJ

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