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.
1
Fry the onion with chili pepper until golden.
- Onion: 1 head
- Chili powder: to taste
2
Add tuna with juice to the pan and simmer for 2 minutes.
- Canned tuna in brine: 200 g
3
Add corn and simmer for another 2 minutes.
- Canned sweetcorn: 300 g
4
In a bowl, mix grated cheese, green onion, dill, egg, sour cream, and cream.
- Cheese: 150 g
- Spring onion: 300 g
- Dill: 20 g
- Chicken egg: 1 piece
- Sour cream: 2 tablespoons
- Single cream 10% fat: 2 tablespoons
5
Place the phyllo dough in the baking dish, brushing each layer with butter, so that the edges slightly cover the pie.
- Filo (phyllo) pastry: 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.
