Smoked snoek and spinach phyllo pie

6 servings Prep: 10 mins, Cooking: 1 hr 30 mins
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A delicious meal that can be made ahead of time and frozen.

By Food24 January 04 2016
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Ingredients (12)

3 leeks — finely sliced
400 g baby spinach
200 g smoked snoek — deboned and flaked
230 g cream cheese — smooth, at room temperature
1/2 cup white breadcrumbs — toasted
10 g fresh parsley — chopped
1 lemon — juice only
1 wholegrain mustard
sea salt and freshly ground black pepper
250 g phyllo pastry
75 g butter — melted
1 sesame seeds
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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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