Phyllo Spinach Fish Pie
Delight your taste buds with this Phyllo Spinach Fish Pie—an irresistible, flaky pastry masterpiece that's as stunning as it is delicious. This savory dish combines tender white fish fillets, creamy cheeses, and fragrant fresh herbs like dill, all nestled in a rich filling of sautéed spinach, onion, and garlic. Encased in layers of buttery phyllo dough, the pie bakes to golden perfection, offering a light, crisp texture that pairs harmoniously with the creamy and zesty filling, accented by a hint of lemon zest. Perfect for dinner parties, brunch gatherings, or a comforting midweek meal, this pie not only looks impressive but is also surprisingly easy to make. Serve it warm with a crisp green salad for a Mediterranean-inspired delight that's sure to wow your guests.
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Recipe Information
Ingredients
- 10 sheets phyllo dough sheets
- 100 grams butter, melted
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 400 grams fresh spinach leaves, chopped
- 300 grams white fish fillets (e.g., cod, haddock), diced
- 150 grams cream cheese
- 100 grams feta cheese, crumbled
- 1 teaspoon lemon zest
- 2 tablespoons dill, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large egg, beaten (for brushing)
Instructions
Preheat your oven to 190°C (375°F). Lightly grease a 9-inch pie dish or baking pan with a bit of olive oil.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Add the chopped spinach to the skillet and cook until wilted, about 5 minutes. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the spinach mixture with the diced fish, cream cheese, crumbled feta, lemon zest, chopped dill, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
Place one sheet of phyllo dough onto the prepared pie dish, letting the edges hang over the sides. Brush it lightly with melted butter. Repeat this process, layering 6 sheets of phyllo dough, buttering each one as you go.
Spoon the fish and spinach filling evenly into the prepared phyllo-lined dish.
Layer the remaining 4 sheets of phyllo dough on top, buttering each sheet as you layer. Tuck the overhanging edges neatly into the sides of the dish to seal the pie.
Brush the top layer of phyllo generously with the beaten egg to create a golden crust while baking.
Using a sharp knife, score the top layer of phyllo into a crisscross pattern or simply make a few small slits to allow steam to escape during baking.
Place the pie into the preheated oven and bake for 35-40 minutes, or until the phyllo is golden brown and crisp.
Remove the pie from the oven and let it cool for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.4 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 201 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
