Phyllo Spinach Fish Pie Recipe

Name: Phyllo Spinach Fish Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 -14 ounces catfish or 12 -14 ounces tilapia fillets; 1 lime, juice and zest of; 10 ounces frozen spinach, thawed and squeezed dry as much as possible; 2 eggs, beaten; 1/2 cup sour cream or 1/2 cup creme fraiche; 1/2 cup fresh basil leaf, chopped; 1/2 cup green onion, chopped; 1 garlic clove, crushed; 1/2 cup cashew nuts, chopped; salt and pepper, to taste; fresh grated nutmeg, to taste; 5 sheets phyllo pastry; olive oil, for brushing; 4 tablespoons panko breadcrumbs; 4 -6 ounces mild brie cheese or 4 -6 ounces mozzarella cheese, chopped; 2 tomatoes, sliced or 10 cherry tomatoes, halved

Servings: persons

12 -14 ounces catfish or 12 -14 ounces tilapia fillets
1 lime, juice and zest of
10 ounces frozen spinach, thawed and squeezed dry as much as possible
2 eggs, beaten
1/2 cup sour cream or 1/2 cup creme fraiche
1/2 cup fresh basil leaf, chopped
1/2 cup green onion, chopped
1 garlic clove, crushed
1/2 cup cashew nuts, chopped
salt and pepper, to taste
fresh grated nutmeg, to taste
5 sheets phyllo pastry
olive oil, for brushing
4 tablespoons panko breadcrumbs
4 -6 ounces mild brie cheese or 4 -6 ounces mozzarella cheese, chopped
2 tomatoes, sliced or 10 cherry tomatoes, halved

1
Preheat the oven to 350u00b0F.
2
Cube the fish, sprinkle with lime juice and set aside.
3
Mix together the spinach, eggs, sour cream, basil, green onions, garlic and cashew nuts, also add the zest of the lime.
4
Add seasonings to taste.
5
Brush a 9 inch round baking tin with olive oil, a loose bottom or springform pan will make it easier to remove the pie after baking.
6
Brush a sheet of phyllo with olive oil, line the tin, sprinkle with some breadcrumbs, repeat with all the sheets overlapping each time and using the breadcrumbs, you will have lots of pastry hanging over the side of the tin.
7
Drain the fish, mix gently with the spinach mixture and pour in the pastry lined tin.
8
Top with the cheese and then the tomatoes.
9
Roll the overhanging pastry up and over the edge of the tin, ending up with a tight roll all the way around the pie but on the inside of the tin, then brush the pastry roll with olive oil.
10
Bake for 30-35 minutes, let stand for 5 minutes and remove from the tin.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 -14 ounces catfish or 12 -14 ounces tilapia fillets, 1 lime, juice and zest of, 10 ounces frozen spinach, thawed and squeezed dry as much as possible, 2 eggs, beaten, and more.

Yes, Phyllo Spinach Fish Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Phyllo Spinach Fish Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions