Prawns

Greek-inspired fish pie

Name: Greek-inspired fish pie recipe
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Yield: 6
Ingredients: 40.00 ml extra virgin olive oil; 80g salted butter, plus extra, melted, to brush; 2 red onions, finely chopped; 4 garlic cloves, thinly sliced; 1 small fennel bulb, finely chopped; 2 tsp fennel seeds, toasted; 125ml ouzo; 75g plain flour; Pinch saffron threads (see recipe note); 500ml fish; 375ml thickened cream; 50.00 ml each finely chopped dill; Finely grated zest of 2 lemons; 600g small squid tubes, cleaned, cut into thick rings; 600g skiness ocean trout pieces, cut into 5cm pieces; 12 large green prawns, peeled, deveined; 4 hard-boiled eggs, peeled, halved; 6 sheets filo pastry; Lemon wedges, to serve

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by Matt Preston

delicious. senior editor

Apr 10, 2025

Matt Preston takes an Easter classic and gives it a Greek Easter spin, combining a traditional fish pie with Greek ouzo and filo pastry, along with fragrant herbs and spices, to create what is sure to become a new seasonal favourite for your family.

2 tbs extra virgin olive oil
80g salted butter, plus extra, melted, to brush
2 red onions, finely chopped
4 garlic cloves, thinly sliced
1 small fennel bulb, finely chopped
2 tsp fennel seeds, toasted
½ cup (125ml) ouzo
½ cup (75g) plain flour
Pinch saffron threads (see recipe note)
2 cups (500ml) fish or vegetable stock
1½ cups (375ml) thickened cream
2½ tbs each finely chopped dill, flat-leaf parsley and oregano
Finely grated zest of 2 lemons
600g small squid tubes, cleaned, cut into thick rings
600g skiness ocean trout pieces, cut into 5cm pieces
12 large green prawns, peeled, deveined
4 hard-boiled eggs, peeled, halved
6 sheets filo pastry
Lemon wedges, to serve

Method

1.

Heat oil and butter in a large heavy-based saucepan over high heat. Add onion, garlic, fennel and seeds and cook, stirring occasionally, for 5 minutes, or until fennel begins to soften. Add ouzo and cook for 3-5 minutes, until reduced to a syrup. Add flour, and stir continuously for 30 seconds, to toast the flour but not colour it.
2.

Add saffron with the stock, then add cream. Bring to the boil and cook, stirring continuously for 12-15 minutes, until thickened. (The sauce should be very thick at this stage, as the seafood will release a lot of juices during cooking when you add it.) Remove from heat and stir in herbs, lemon zest and seafood. Spoon mixture into a 30cm (3L) round ovenproof dish, place eggs evenly around mixture and season to taste.
3.

Preheat oven to 220°C/200°C fan-forced.
4.

Arrange filo, scrunched up and slightly overlapping, over seafood. Brush with extra melted butter and season to taste. Bake for 30-35 minutes, until seafood is cooked and filo is golden.
5.

Stand for 5 minutes, then serve with lemon wedges on the side.

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Recipe Notes

Saffron brings a warm, earthy flavour that feels luxurious, but is subtle enough to let the other ingredients shine. It adds a hint of floral sweetness and a golden hue to the creamy bechamel-based sauce.