Crunchy Fish Pie

Crunchy Fish Pie
15 Mins
Prep time
45 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon light olive oil
  • 1 leek, trimmed, washed and finely sliced
  • 2 cloves garlic, crushed
  • 1/4 cup plain flour
  • 400ml reduced salt fish or chicken stock
  • 60g PHILADELPHIA Light Cream Cheese, softened
  • 800g firm white boneless fish fillets, cut into strips
  • finely grated rind of a lemon
  • pepper
  • 6 sheets filo pastry
  • spray light olive oil (can substitute with reduced fat milk)

How to make it

  1. HEAT oil in a large frying pan, add leek and garlic, cook over a low heat until softened. Stir through the flour, and cook for 1-2 minutes. 
  2. COMBINE the stock and PHILLY and add to the leek mixture and stir until well combined. Bring to the boil, reduce heat and simmer for 5 minutes or until thick. Add the fish, lemon rind and pepper, remove from heat. Pour into a lightly oiled 6 cup capacity oven proof baking dish. 
  3. LAY one sheet of filo on a flat surface, spray well with oil and top with another sheet. Continue with a third sheet. Cut into 8 squares and scrunch up. Repeat process with remaining 3 sheets of filo. Place on the top of the fish mixture and bake at 200ºC for 20 minutes, or until pastry is golden. Serve with a fresh salad.