Tuna Pie with Filo Pastry

6 servings

45 minutes

Tuna pie made with phyllo dough is an exquisite Italian dish that combines a light crispy crust with a tender fish filling. Phyllo, a thin dough from Eastern cuisine, adds lightness and a flaky texture to the pie. Tuna, known for its rich flavor, harmonizes with the sweetness of corn and the spiciness of slightly sautéed onion with chili pepper. A creamy cheese filling with herbs gives the pie a creamy texture and aroma. This pie is perfect as a main dish for dinner or an appetizer for wine. Its simplicity in preparation makes it an excellent choice for those looking to add a touch of Mediterranean cuisine to their everyday menu.

Energy value per serving

• Calories: 544.7
• Proteins: 20.6g
• Fats: 33.4g
• Carbohydrates: 36.7g

Ingredients

• Filo dough: 250 g
• Canned tuna in its own juice: 200 g
• Canned corn: 300 g
• Onion: 1 head
• Butter: 100 g
• Ground chili pepper: to taste
• Cheese: 150 g
• Green onions: 300 g
• Dill: 20 g
• Cream 10%: 2 tbsp
• Sour cream: 2 tbsp
• Chicken egg: 1 pc

Cooking steps

1. Fry the onion with chili pepper until golden.

   Required ingredients:

   • Onion: 1 head
   • Ground chili pepper:  to taste

2. Add tuna with juice to the pan and simmer for 2 minutes.

   Required ingredients:

   • Canned tuna in its own juice: 200 g

3. Add corn and simmer for another 2 minutes.

   Required ingredients:

   • Canned corn: 300 g

4. In a bowl, mix grated cheese, green onion, dill, egg, sour cream, and cream.

   Required ingredients:

   • Cheese: 150 g
   • Green onions: 300 g
   • Dill: 20 g
   • Chicken egg: 1 piece
   • Sour cream: 2 tablespoons
   • Cream 10%: 2 tablespoons

5. Place the phyllo dough in the baking dish, brushing each layer with butter, so that the edges slightly cover the pie.

   Required ingredients:

   • Filo dough: 250 g
   • Butter: 100 g

6. Spread the fish filling evenly on the bottom of the dough, and top it with cheese.

7. Bake at 180 degrees for 30 minutes.