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Psaropita (fish pie) with Christmas leftovers

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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.

Collage Pittes

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.

As I said I used polluck but you can use cod, salmon, tilapia or other fish fillets.  Don’t use any kind of fish you don’t like as you won’t like the pie either.

Collage Psaropita

Ingredients I used to make the turkey soup:

  • 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


  • 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


  1. Defrost the fish and sqeeze out any water.  Make sure that it has no bones.
  2. Heat the olive oil in a skillet and saute the onion until translucent.  Add the garlic and stir a few times.
  3. Add the fish and while sauteing it, break it into smaller pieces.   If you do not have any leftover gravy, add the flour and mix to make a roux. Add the cooked vegetables and broth and season with salt and pepper.  Cook for five minutes and turn off the heat.  Add the bulgur, mix and set aside until it cools.  Mix in the  parsley and dill, as well as the cheese 
  4. Preheat the oven to 180° C (350° F).
  5. Brush a large, shallow baking tin (32 x 38 cm) with olive oil.  The remaining olive oil will be used to brush the phyllos.
  6. Add half the phyllos, one at a time, making sure to cover all the sides and brushing them with olive oil. Add the filling and spread it to go everywhere.
  7. Fold excess phyllos, one at a time, towards the centre, brushing them with olive oil.
  8. Add the remaining phyllos on top, one at a time, brushing them each time, with olive oil.
  9. Use the brush to tuck the edges into sides of baking dish.
  10. With a sharp knife, score the phyllo into square pieces.
  11. Wet your hands or the brush with water and gently sprinkle some drops on top of the phyllo.
  12. Bake for about 30 minutes, or until golden brown.
  13. Serve warm or cold.

Fish pie

Kopiaste and Kali Orexi,

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Banana Wonder

Monday 30th of December 2013

Pites are my favorite! Loooove your prasopita Ivy! This looks so delicious. Good call on making this a pita rather than croquetta.


Sunday 29th of December 2013

So flaky and delicious! Happy New Year, Ivy.


Saturday 28th of December 2013

That looks so good! Just the kind of dish I crave now...



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