Fish Pie

Maria KostoffMaria Kostoff
Preparation25 min.
Cooking30 min.
Тotal55 min.
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  • phyllo pastry - 18 oz (500 g) for pie
  • fish fillet - 26.5 oz (750 g) fillet optional
  • leeks - 3 sticks
  • olives - 7 oz (200 g), cleaned, green
  • cooking oil
  • lime juice
  • black pepper
  • paprika
  • lovage - dry
  • salt
  • eggs - 1

How to cook

Sprinkle the fish fillets with lemon juice, lovage, a little salt, pepper and let it stand for two hours. Then grind in a meat grinder along with the olives. Mince the leeks very finely and stew until tender in hot oil.

Season with salt, and red pepper paste and add fish fillets and olives. Fry for about 3 minutes and remove the stuffing from the fire. Begin to stack the pie in a greased pan and put two sheets, sprinkle with oil to spread out the filling. Carry on while supplies last.

Finish with brushing 2-3 pie pastries with a beaten egg. Put the cake to bake in the preheated oven until browned. The finished pie is twisted well with kitchen towel to soften.

Serve it cut into triangles or rectangles.


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