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View more "Main Dishes" recipes Phyllo-Topped Seafood Pie Recipe

Phyllo-Topped Seafood Pie

Dairy Farmers of Canada
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  • Course Main Dishes
  • Prep. Time 30 mins
  • Cooking Time 35 - 40 mins
  • Yields 6 servings

Entertain with elegance by topping this pot pie with an attractive, but easy, phyllo crust. The gently poached seafood enveloped in a rosé sauce will make your dinner party extra-special. A lightly dressed green salad on the side is the perfect accompaniment.

  • Course Main Dishes
  • Prep. Time 30 mins
  • Cooking Time 35 - 40 mins
  • Yields 6 servings


12 oz (375 g) skinless salmon or
other firm fish fillet
8 oz (250 g) sea scallops
1 tbsp (15 mL) butter
4 garlic cloves, minced
1 lb (450 g) large shrimp, peeled and deveined
1 1/2 cups (375 mL) vegetable stock
1/2 cup (125 mL) dry white wine or
1/4 cup (60 mL) freshly squeezed lemon juice
1/2 cup (125 mL) all-purpose-flour
1 1/2 cups (375 mL) 10 % cream
1 1/2 cups (375 mL) crushed (ground) tomatoes
1/4 cup (60 mL) chives or
green onions, minced
Salt and pepper, to taste

8 sheets of phyllo pastry, thawed
1/4 cup (60 mL) butter, melted
chives or
green onions, minced


Preheat oven to 425 °F (220 °C). Butter a 13 x 9-inch (33 x 23 cm) baking dish.

Cut salmon into 1-inch (2.5 cm) chunks. Trim hard side muscle off scallops. Set both aside.

In large skillet, melt butter over medium heat. Add garlic and sauté for about 2 min. Pour in stock and wine and bring to a simmer. Add salmon, scallops and shrimp; poach, stirring gently, for 3 to 5 min or until just slightly firm and opaque. Using a slotted spoon, transfer fish and seafood to prepared dish; set aside.

Whisk flour into cream and gradually stir into pan. Bring to a simmer over medium heat, whisking constantly. Cook, whisking, for about 5 min or until sauce is thickened. Stir in tomatoes and chives. Season to taste with salt and pepper. Pour over seafood in dish; gently stir to combine.

Lay one sheet of phyllo on work surface; keep remaining covered with plastic wrap. Brush phyllo lightly with butter. Place another sheet on top; brush with butter. Place over filling in dish, tucking edges. Working with one sheet at a time, brush remaining phyllo with butter; scrunch up gently into a rippled bundle and place on dish.

Bake for about 20 min or until phyllo is golden brown and filling is bubbling. Let stand for 5 min before serving. Garnish with chives.


To prepare this dish ahead, keep poached seafood and sauce separate, let cool, cover and refrigerate for up to 1 day. Reheat the sauce over medium-low heat, stirring often, until hot and bubbling then proceed with the recipe.

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Nutritional Info

Per serving
Energy: 438 Calories
Protein: 46 g
Carbohydrate: 27 g
Fat: 16 g
Fibre: 3.7 g
Sodium: 311 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 12 % / 128 mg
Thiamin: 170 %
Vitamin B6: 75 %
Vitamin B12: 72 %
Vitamin C: 68 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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