Find your recipes and restaurants here

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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


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

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.