Fish Pie with Filo Pastry

This fish pie is unusual in that it has a crunchy Filo pastry baked on the top.

I have served it with broccoli and a salad of carrots and fresh green peas, and I soaked the broccoli in the gravy from the fish pie!

I try to eat fish once a week, as it is healthy however fish is not quite as versatile as chicken!  This is an easy pie to make and is just that little bit different.

Serve it with a salad or even baked or boiled vegetables.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Makes: 3 servings

Ingredients
Bit of oil
½ leek, sliced
1 clove garlic
3 tbsp flour
¾ cup fish or chicken stock
70 g Philadelphia cream cheese (could use small tubs)
400 g white fish, cut into thick strips
Grated rind of lemon
Salt and pepper
3 sheets Filo pastry
Olive oil spray

Instructions
Heat a bit of oil in a fry pan or small wok, and add the leek and garlic.  Saute this for about 2 minutes until it has softened.

Add the flour and cook 1-2 minutes more. Then add the stock and stir.

Add the cream cheese.

Stir until it is all well combined.  Bring it to the boil, reduce the heat, and simmer for 5 minutes or until it has thickened.

Cut the fish into strips if not already done.

Add the fish to the mixture as well as the lemon rind and some salt and pepper.

Remove from the heat, and pour the mixture into a lightly oiled 4 cup capacity ovenproof dish.

Make a stack with half the filo sheets, and spraying between each layer, cut or tear into 8 squares and scrunch up. This need not be exact, and I tore it however you could cut it if you wish.  Put this on top of the fish and then repeat with the remaining filo.

Bake it in a hot oven, about 190°C for fan forced and 200° for non fan forced, for about 20 minutes or until the pastry is golden.

Serve with vegetables or a salad of your choice.