Greek Fish Phyllo Pie

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.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 700
• Protein: 48 g
• Carbs: 11 g
• Fat: 49 g

Ingredients

• 600 g Atlantic cod ( in 2cm cubes )
• 1 piece Phyllo dough ( 250g pack )
• 2 piece Yellow onion ( minced )
• 3 piece Egg ( beaten )
• 200 g Fresh cheese ( drained )
• 1 piece Dill ( chopped bunch )
• 1 piece Flat-leaf parsley ( chopped bunch )
• 100 ml Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( for juice )
• 1 pinch Gray sea salt
• 150 g Feta cheese ( crumbled )

Instructions

1. Fish preparation

   Cut the cod into regular 2 cm cubes. Sauté the chopped onions in a drizzle of olive oil until translucent, without browning.

2. Searing the fish

   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. Binding the filling

   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. Assembly

   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. Baking

   Bake at 180°C. The pie is ready when the pastry is golden brown and the top resists finger pressure.

Chef's tips

• 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.

Storage

Store for 48h in the fridge. Reheat in the oven only, never in the microwave to maintain the crunch.