Phyllo Fish Pie

Delight in our Phyllo Fish Pie - a flavorful blend of flaky phyllo pastry, tender fish, and savory goodness for a delicious and satisfying meal.

30 Mins
4 Serving(s)
  1. 30ml (2 Tbsp) butter or margarine
  2. 60ml (1/4 cup) cooking oil
  3. About 700g fresh hake fillets
  4. 1 medium onion, coarsely chopped
  5. 80ml (1/3 cup) Spur Grill Basting
  6. 125ml (about 80g) frozen green peas
  7. 400ml (2 sachets) Spur Cheddamelt or Spur Cheese Sauce
  8. 60ml (1/4 cup) milk
  9. 30ml (2 Tbsp) chopped fresh parsley or 10ml (2 tsp) dried parsley
  10. 3ml (1/2 tsp)
  11. 200ml (3/4 cup) grated Cheddar cheese
  12. 3-4 sheets phyllo pastry
  13. 80g butter, melted for brushing
  1. Add butter and half of the oil in a large heavy-based saucepan.
  2. Add hake and fry lightly until done.
  3. Remove from pan, cut into large chunks and set on base of a medium greased ovenproof dish.
  4. Add remaining oil in pan and lightly fry onion and peas for a few minutes.
  5. Spoon over the fish and mix in lightly.
  6. Whisk together the Spur Cheddamelt Sauce, Spur Grill Basting, milk, parsley and Spur Seasoning Salt.
  7. Pour over fish and top with grated cheese.
  8. Cut each pastry sheet into 4-6 strips. Crunch one-by-one lightly by hand and layer over the fish. Brush well with melted butter.
  9. Bake in a preheated oven of 200°C for about 15 minutes, or until pastry turns golden brown. Serve warm.
  1. Substitute any other fish, such as kingklip, haddock or snoek, for the hake.
  2. Boil two eggs until hard, quarter and layer over the fish, under the pastry.
  3. Replace the peas with broccoli, coarsely chopped carrots or spinach.
  4. The phyllo pastry can also be substituted with any other pastry, such as puff pastry or even creamy mashed potatoes.
  5. Instead of a large pie, make individual smaller pies.


  1. When using frozen fish, drain well as it can become slightly watery.


Grill Basting


Cheddamelt Sauce