Greek · Dinner
Cod Pie
A Greek-style savoury pie featuring flaked poached cod folded with sautéed leeks, dill, and feta, wrapped in crisp layered phyllo and baked until golden. The filling balances briny fish with fresh herbs and tangy cheese, finished with lemon and served warm as a light main.
$7
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
516Calories
39.2gProtein
30.1gFat
19.4gCarbs
2.6gSugar
1.9gFiber
1189mgSodium
150mgChol
13.8gSat Fat
760mgPotassium
330mgCalcium
2.8mgIron
2.4mcgVitamin B12
11mgVitamin C
protein-rich
low-carb
gluten-free-adaptable
herb-salt
hidden-gems
Instructions
1
Prep
Pat the cod fillet dry and season both sides with salt and pepper; set aside on a plate.
2
Heat the olive oil in a small skillet over medium-low heat, add the sliced leek, and sweat for 5 minutes until soft and translucent; nestle the cod into the skillet, add 2 tablespoons of water, cover, and poach over low heat for 6 to 8 minutes until the fish flakes easily.
3
Transfer the cod and leek to a bowl, flake the fish with a fork, then fold in the feta, dill, parsley, lemon zest, and lemon juice until combined.
4
Lay one phyllo sheet on a work surface, brush lightly with melted butter, top with the second sheet, spoon the filling along one edge, and roll into a log; place seam-side down on a small baking tray and bake at 375°F for 20 to 25 minutes until the phyllo is deep golden and crisp.
5
Plate
Transfer the pie to a plate, let it stand 2 minutes, then slice on the diagonal so the filling holds together.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cod fillet
- 44 sheets (about 1.6 oz/45g) phyllo dough
- 2 tbsp2 tbsp olive oil, plus extra for brushing phyllo
- 2/3 cupabout 35g leek
- 3 oz86g feta cheese
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp lemon zest
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp28g butter, melted
