Best 5 Seafood Filo Pie Recipes

SEAFOOD POTPIE

Steps:

• Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
• Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
• When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
• Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
• For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Meanwhile, preheat the oven to 375 degrees.
• Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

SEAFOOD POT PIE

Steps:

• Heat oven to 375° F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In bowl, toss shrimp, scallops and pepper. Spray mixture with butter-flavor cooking spray. In nonstick skillet over medium-high heat, cook shrimp mixture 2 minutes, stirring frequently. Remove from heat. In large bowl, stir soup and half-and-half with whisk. Add shrimp mixture, potato blend, basil and salt; toss gently. Pour mixture into baking dish.
• Cut each pastry sheet in half crosswise. Work with 1 sheet at a time, keeping remaining sheets covered with damp towel. Spray 1 side of pastry sheet with butter-flavor cooking spray; place sheet, sprayed side up, over shrimp mixture in baking dish. Repeat with remaining pastry sheets, alternately placing crosswise and lengthwise over dish. Fold edges under and gently press against sides of baking dish. Bake 30 minutes or until golden.

SEAFOOD FILO PIE

Steps:

• Preheat oven to 180°C Bring the water to a simmer in a large frying pan on a low heat. Add all the seafood, bay leaf and sliced onion and poach for 5 minutes, covered, until just opaque. Remove the seafood and strain liquid reserving one cup full.
• Melt the butter in a heavy based saucepan on medium heat. Stir in the flour and cook stirring for a minute. Gradually add the milk and reserved poaching liquid stirring continuously. Simmer for a few minutes until thickened. Stir in the seafood, green onions and dill. Season to taste. Spoon into an 8 cup pie dish.
• Lay filo sheets on a flat surface. Spray every 2 layers with oil. Cut pastry into a round or square (depends on your dish) cut 1 cm larger than the dish.Top seafood mixture with filo sheets, spray with oil and bake for 35 minutes (until the pastry is golden). Serve with a simple green salad.

GREEK PHYLLO SEAFOOD ROLLS

Steps:

• Squeeze the spinach with your hands to remove excess liquid.
• Put the spinach in a large bowl with ricotta, feta, lemon zest, dill weed and pepper.
• Stir to mix well.
• Heat the olive oil in a medium frying pan over medium heat.
• Add the onion and cook, stirring occasionally, until the onion is tender, 3 to 4 minutes.
• Add the garlic and stir 20 to 30 seconds.
• Add the onion-garlic mixture to the bowl with the spinach; stir until well mixed.
• Stir in the shrimp and set aside.
• Preheat the oven to 375 degrees Fahrenheit.
• Separate 1 sheet of the phyllo dough; lay it on the work surface with the long side toward you.
• (Keep the stack of remaining dough covered with plastic wrap to prevent it from drying.).
• Lightly brush the sheet with a little of the melted butter; lay another sheet evenly on top.
• Lightly brush half of the top sheet with more butter; fold the other half over to make a rectangle 8 x 11 inches.
• Lightly brush with a little more melted butter.
• Spoon a generous 1/4 cup of the filling along the bottom edge, leaving 1 inch of phyllo clear on all sides.
• Lift the bottom end of the sheet and fold it over the filling.
• Fold the sides over and press lightly; gently roll up.
• Set the roll seam-side down on a lightly greased baking sheet (you will need 2 baking sheets).
• Repeat to use the remaining filling and phyllo.
• Brush the tops of the rolls with melted butter.
• Bake until golden, 25 to 30 minutes.
• Serve hot or warm.

FILO-TOPPED FISH PIE

Steps:

• Heat 25g of the butter in a large saucepan until foaming. Add the onion and fennel, and cook gently for about 10 mins until very tender. Stir in the garlic and cook for 1 min more. Add the tomato purée, cook for 1 min, then add the white wine and simmer for a few mins until reduced by half.
• Tip in the chopped tomatoes and simmer for 15 mins until you have a rich, thick sauce.
• Remove the sauce from the heat. Stir in the cream, fish, prawns and herbs, then season. Spoon the mixture into a 2-litre baking dish.
• When ready to cook, heat oven to 180C/160C fan/gas 4 and melt the rest of the butter. Unroll the filo pastry and brush 6 sheets all over one side with the melted butter. Gently scrunch up the pastry and lay on the top of the pie filling, covering completely. Bake for 25 mins in the middle of the oven until the pastry is golden and crisp.