Greek Fish Phyllo Pie
Ingredients
- 600 gAtlantic cod (in 2cm cubes)
- 1 pcPhyllo dough (250g pack)
- 2 pcYellow onion (minced)
- 3 pcEgg (beaten)
- 200 gFresh cheese (drained)
- 1 pcDill (chopped bunch)
- 1 pcFlat-leaf parsley (chopped bunch)
- 100 mlExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (for juice)
- 1 pinchGray sea salt
- 150 gFeta cheese (crumbled)
Method
A crisp phyllo crust that shatters on impact, revealing a tender cod filling scented with dill. A touch of lemon cuts through the richness of the olive oil.
- 1
Cut the cod into regular 2 cm cubes. Sauté the chopped onions in a drizzle of olive oil until translucent, without browning.
- 2
Add the fish to the onions. Cook for 3 minutes over high heat so the flesh whitens but remains raw at the center. Deglaze with lemon juice.
- 3
Off the heat, mix the fish with the chopped herbs, cream cheese, crumbled feta, and beaten eggs. The filling should be bound and moist.
- 4
Brush each sheet of phyllo pastry with oil. Layer 6 sheets in a dish, pour in the filling, then cover with the remaining crumpled sheets.
- 5
Bake at 180°C. The pie is ready when the pastry is golden brown and the top resists finger pressure.
Frequently asked questions
How do you get this dish right?
- Don't overcook the fish in the pan; it should stay translucent as it finishes cooking inside the pastry.
- Be generous with the oil between phyllo sheets to ensure perfect flakiness.
How long does this dish keep?
Store for 48h in the fridge. Reheat in the oven only, never in the microwave to maintain the crunch.
