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
Heat a bit of oil in frypan or small wok, and add the leek and garlic. Saute this for about 2 minutes until softened.
Frying leek and garlic
Add the flour and cook 1-2 minutes more. Then add the stock and stir.
Adding flour and stock
Add the cream cheese.
Adding cream cheese to mixture
Stir until well combined. Bring to the boil, reduce the heat and simmer for 5 minutes or until thickened.
Cut the fish into strips if not already done.
Fish cut into thick strips
Add the fish to the mixture as well as the lemon rind and salt and pepper.
Make sure you add salt & pepper as this recipe needs it
Remove from the heat, and pour the mixture into a lightly oiled 4 cup capacity ovenproof dish.
Almost ready for the oven
Make a stack with half the fillo sheets and spraying between each layer, cut or tear into 8 squares and scrunch up. This need not be exact and I tore it. Put this on top of the fish and and repeat with the remaining filo.
Filo on top of fish to make it crunchy
Bake it in a hot oven, about 190°C for fan forced and 200° for non fan forced, for 20 minutes or until the pastry is golden.