Greek · Dinner
Trout and Leek Pie
A Greek country pie of flaked trout and softened leeks bound in a light dill and lemon custard, wrapped in crisp hand-layered filo brushed with olive oil. Baked until golden and shattering, it is finished with a squeeze of lemon and served warm as a savoury slice.
$7
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
39.8gFat
24.1gCarbs
3.9gSugar
2.3gFiber
760mgSodium
410mgChol
8.6gSat Fat
870mgPotassium
150mgCalcium
3.4mgIron
5.8mcgVitamin B12
9.5mgVitamin C
Goes well with
Greek White Wine (Assyrtiko or Sauvignon Blanc)
local
Greek Coffee (Elliniko)
international
protein-rich
herb-salt
Instructions
1
Prep
Pat trout fillet dry and check for bones. Halve leek lengthwise, thinly slice, and chop dill. Preheat oven to 375F (190C).
2
Heat
Warm 1 tablespoon olive oil in a skillet over medium-low heat. Sweat leek slices for 8 minutes, stirring occasionally, until translucent and soft.
3
Fold
Whisk egg with Greek yogurt, lemon zest, juice, dill, salt and pepper until smooth. Fold in cooled leek and flaked trout until coated.
4
Build
Layer three filo sheets in an ovenproof dish, brushing each with olive oil. Spoon filling into center and fold edges over top.
5
Bake
Bake at 375F (190C) for 30–35 minutes until filo is deep golden and crisp and filling is firm to touch.
6
Rest
Let pie rest 10 minutes so custard firms up enough to slice cleanly.
7
Plate
Transfer to a plate, squeeze lemon wedge over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g trout fillet, skinned
- 22 medium leek (about 100g)
- 66 sheets filo pastry (about 45g)
- 4 tbsp4 tbsp olive oil, plus extra for brushing
- 2 tbsp2 tbsp fresh dill
- 22 eggs
- 4 tbsp60g Greek yogurt
- 2 tsp2 tsp lemon zest
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 lemon wedge, to serve
