Ingredients
150g unsalted butter
50g plain flour
500ml milk
1 pinch nutmeg
25g parmesan cheese, grated
1 leek, sliced
300g whiting fillet, cut into chunks
300g salmon fillet, skin removed, boned and cut into chunks
300g snapper fillet, skin removed, boned and cut into chunks
300g precooked prawns
100g baby spinach
1½ tablespoons of finely chopped tarragon leaves
16 sheets filo pastry
lemon wedges to serve
Dietary substitutions
- Butter ... margarine or Nutlex
- Flour ... gluten free flour
- Parmasen cheese ... This cheese, as are ALL hard cheeses is 100% lactose free. For dairy free or vegan, try a vegan brand OR grate some vegan cheddar cheese mixed with garlic powder
- Filo pastry ... gluten free brands
- Fish... Vegetables (e.g. parsnip, pumpkin, sweet potato) and Hard Tofu
Method
- Preheat oven to 180°C.
- Melt 50g butter in a saucepan over medium heat, then add flour and stir until combined.
- Cook for 1 minute, then gradually add the milk.
- Bring to a simmer and cook 4-5 minutes until thick.
- Season.
- Add the nutmeg and parmesan.
- Stir to combine, then set aside.
- In a separate saucepan melt 25g butter over medium heat, add the leek and cook for 2-3 minutes until tender, then season.
- Add leek to white sauce along with diced fish, prawns, baby spinach and tarragon.
- Season with salt and plenty of pepper.
- Tip into a baking dish.
- Melt remaining butter and brush over filo pastry, then scrunch each sheet and place on top of the pie.
- Bake for 20-35 minutes until golden.
- Serve with lemon wedges.
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