Quick filo fish pie

Quick filo fish pie

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  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Need some weeknight inspiration in a hurry? This quick and creamy fish comes to the rescue for a delicious meal – perfect for everyday eating.

Featured in
Easy dinner recipes, Winter mains


  • 1 cup (250ml) milk
  • 2 eggs, lightly beaten
  • 1 tablespoon dill, chopped
  • 1/2 cup (140g) thick Greek-style yoghurt
  • 1/2 teaspoon smoked paprika (pimenton)
  • 16 green prawns, peeled, deveined
  • 2 x 150g hot-smoked salmon fillets, flaked
  • 1 cup (120g) frozen peas, thawed
  • 1 baby fennel bulb, very finely chopped
  • 8 sheets filo pastry
  • 100g unsalted butter, melted, cooled slightly
  • Lemon wedges, to serve


  • Four 350ml ovenproof dishes


  • Step 1
    Preheat the oven to 180C.
  • Step 2
    Combine the milk, eggs, dill, yoghurt and paprika in a bowl. Divide the prawns, salmon, peas and fennel among four 350ml ovenproof dishes, then pour in the milk mixture. Lay 2 sheets of filo on a clean work surface. Brush with butter, then scrunch together and lightly place on top of a pie filling. Repeat with remaining filo and pies.
  • Step 3
    Bake for 30 minutes or until pastry is golden and crisp, and prawns are just cooked. Cool slightly. Serve pies with lemon wedges.

  • Author: Warren Mendes
  • Image credit: Ben Dearnley
  • Publication: Taste.com.au

Source: taste.com.au


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