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Ingredients

2 1/2 tablespoons reduced-fat spread
6 sheets filo pastry
200g kumara (orange sweet potato), peeled, cut into 2cm pieces
1 celery stick, chopped
1 small leek, trimmed, washed, thinly sliced
2 tablespoons plain flour
1 1/2 cups low-fat milk
250g boneless white fish, cut into 2cm pieces
1 1/2 tablespoons chopped fresh dill
1/2 cup reduced-fat cheese, grated
80g mixed salad leaves, to serve

Method

Step 1 Preheat oven to 180°C.
Step 2 Melt 1 tablespoon reduced-fat spread in a saucepan over medium heat. Lay one sheet of filo out flat on a workbench. Brush with a little melted spread. Repeat layering with all 6 pieces of filo. Cut layered filo stack into 4 quarters.
Step 3 Place each quarter of filo into 4 lightly greased 3/4-cup capacity holes in a Texas muffin pan (see Super News). Bake for 15 minutes, or until golden.
Step 4 Meanwhile, cook kumara in a microwave-safe dish on HIGH (100%) power for 3 to 4 minutes, until just tender.
Step 5 Melt remaining spread in a saucepan over medium heat. Add celery and leek. Cook for 3 to 4 minutes. Add flour and cook, stirring, for 1 minute. Add milk, whisking, and bring to the boil. Add fish and simmer for 3 to 4 minutes. Stir in kumara, dill and cheese.
Step 6 Fill filo shells with fish mixture and serve with salad leaves.

Filo fish pies

How to make Filo fish pies

Ingredients

Method