Psaropita (fish pie) with Christmas leftovers - Kopiaste..to Greek Hospitality

Psaropita (fish pie) with Christmas leftovers - Kopiaste..to Greek Hospitality

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We Greeks like making “pites” ( Greek savoury pies) using whatever ingredients we have at hand.   In my cookbook “More Than A greek Salad”, I have 15 recipes for “pites” using different types of phyllo with various fillings such as spinach, chicken, artichokes, leeks, cheese, meat,etc.

I had some frozen polluck fillets which I wanted to use in order to accompany the Turkey Soup I made today.   Originally, I was planning to make some fish croquettes but I remembered that last week I bought a package of phyllo, which I did not use, so  I decided to make a pie instead.

I used some of the leftover ingredients I had from Christmas, but you can easily make this pie from scratch, without using leftover gravy or fava soup or turkey meat.  All you need is boiled vegetables and broth.   From the ingredients given below, I used less than half the amount.  When I finished making the filling, there was still some liquid in the frying pan, so I added some bulgur wheat to absorb the juices.  Instead you can add some rice, trahanas or even quinoa.  I used graviera, which is one of the Greek cheeses I like in pitas but feta or halloumi can be used instead.

The phyllo I used is called “phyllo kroustas” and is the one used to make baklavas.  The phyllo sheets will be about the size of the baking tin, so when adding the bottom layer, make sure that with each addition, the phyllo will cover one of the sides of the baking tin as well, in order to enclose the filling inside.  Of course, if you like, you can make your own phyllo from scratch or use “horiatiko phyllo” (provençal style phyllo), “sfogliata” (puff pastry) or “kourou” phyllo instead.

Ingredients

  • 1 onion, finely chopped
  • 2 roasted garlic cloves, mashed
  • 4 small potatoes. cubed
  • 4 carrots, cut into small pieces
  • 1 cup frozen mixed vegetables
  • 1 cup bell peppers, various colours
  • ½ cup corn
  • 4 sprigs celery, finely chopped
  • 1 cup leftover fava soup (optional)
  • 1 cup leftover turkey meat (optional)
  • ¼ cup lemon juice
  • Salt and pepper
  • 1 tsp spice mixture
  • 2 bay leaves
  • 11 cups turkey broth (or water with chicken bouillon)
  • Cook the vegetables until soft.  Discard the bay leaves and drain the vegetables.
  • Psaropita (fish pie)
  • Preprations time:  1 hour 30 minutes
  • Baking time:  30 – 35 minutes
  • Yield:  12 pieces
  • Ingredients:
  • 1 packet phyllo 450 grams (10 – 12 sheets)
  • ½ cup olive oil
  • 2 tbsp water
  • For the filling:
  • ¼ cup olive oil
  • 400 grams haddock
  • 1 onion, finely chopped
  • 2 roasted garlic cloves, mashed
  • ¼ cup leftover turkey gravy (or add 1 tbsp flour)
  • 2 cups boiled vegetables from turkey soup
  • 1 cup broth
  • 2 tbsp bulgur wheat
  • ½ cup parsley and dill, finely chopped
  • 250 grams graviera, grated
Read the whole recipe on Kopiaste.. to Greek Hospitality