Fish and feta pie

Fish and feta pie recipe

Fish and feta pie is a healthy spin on a traditional high-carb pie. This yummy main is just as creamy as a traditional savoury pie, but without the aftereffect of feeling uncomfortably full. A wonderfully flavoured, guilt-free dinner. 

Fish and feta pie

Serves: 4 - 6
Cooking Time: 45 mins

Ingredients

  • 750g sustainable white fish, skinned, filleted and sliced
  • 125ml (½ cup) dry white wine
  • 1 bay leaf
  • a few peppercorns
  • a few sprigs of dill
  • salt, to taste
  • 125g smoked angelfish or smoked salmon trout, flaked
  • Sauce

  • 20g (2 tbsp) butter
  • 30ml (2 tbsp) flour
  • cooking liquid from the fish
  • 250ml (1 cup) full-cream milk, warmed
  • 30ml (2 tbsp) chopped fresh dill
  • 100g feta, crumbled
  • sea salt and freshly ground black pepper, to taste
  • Mashed potato topping

  • 750g potatoes, peeled and cubed
  • 60ml (¼ cup) cream
  • 60ml (¼ cup) full-cream milk
  • 60g butter
  • sea salt and freshly ground black pepper, to taste
  • grated nutmeg, to serve

Instructions

1

To prepare the fish, gently poach it in the wine with the bay leaf, peppercorns, dill and a little salt until just cooked, about 5 minutes.

2

Strain and reserve 125ml (½ cup) of the cooking liquid.

3

Separate the fish into large flakes and mix with the flaked smoked fish.

4

To make the sauce, melt the butter in a small heavy-based saucepan.

5

Whisk in the flour until smooth. Remove from heat and gradually whisk in the strained, reserved cooking liquid and warmed milk until smooth and thickened.

6

Remove from heat and stir in the dill and feta. Check seasoning.

7

To make the potato topping, steam the potatoes until tender.

8

Drain off the water, then add the cream and milk, and cut in the butter. Heat through, turn into a large deep bowl and mash together.

9

Finally, whisk with an electric balloon whisk until fluffy. Check seasoning.

10

To assemble the pie, mix the sauce with the fish and turn it into a buttered baking dish. Top with the mashed potato and sprinkle with nutmeg. Bake at 200°C for about 30 minutes or until piping hot and golden.

11

Serve with wilted spinach leaves on the side.

Notes

To drink: Pair with an oaked white blend – the round finish and complex flavours will suit this hearty dish

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