Smoked snoek and spinach phyllo pie

Recipe from: 23 December 2015

Ingredients 12
Time 00:10
  • 3
    leeks, finely sliced
  • 400
    baby spinach
  • 200
    smoked snoek, deboned and flaked
  • 230
    smooth cream cheese, at room temperature
  • 1/2
    toasted white breadcrumbs
  • 10
    fresh parsley, chopped
  • Juice of 1 lemon
  • 1
    grain mustard
  • Sea salt and black pepper
  • 250
    phyllo pastry
  • 75
    butter, melted
  • 1
    sesame seeds


1.5 hours

Heat the olive oil in a pot, add the leeks and cook until golden, remove and add the spinach and allow to wilt and just cook, remove and place in a colander to cool, when cool, squeeze out all the excess water. Chop spinach and set aside.

In a large bowl, place the cooked leeks, smoked snoek, cream cheese, breadcrumbs, parley and mustard, season well, stir to combine, add the spinach and stir again.

Preheat the oven to 180°C. Brush the edges and base of a 20cm deep spring form cake tin with butter, layer with 3 sheets of filo, to cover the base and the sides, brush each layer with melted butter. Fill the center with the snoek and spinach filling. Fold the excess/overlapping filo pastry over the filling to make the “top” of the pie, brush with melted butter.

Place on a baking tray and sprinkle a little water over the top and top with sesame seeds. Bake for 30 minutes, reduce heat to 160°C, remove spring form ring and bake pie for an additional 20 minutes.

To serve:
slice and serve hot.

Words and image:
Fairlady magazine

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Read more on: spinach  |  leeks  |  pie  |  seafood  |  recipes

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