Lampuki Open Pie with olives and capers




1 Onion
4 Garlic Cloves
1 Yellow Bell Pepper
5 Baby Potatoes
100g Cherry Tomatoes
2 Lampuki Fillets (skinless)
2 tsp Olive Oil (Borges)
2 tbsp Butter (melted) (Lakeland)
50g Black Olives (pitted) (Camel brand)
20g Capers
A handful of Baby Spinach
Salt & Pepper
6 Sheets of Filo Pastry
1 tsp Sesame Seeds
Fresh Parsley


Prepare all the vegetables and cut the fish into bite-size pieces.
Mix the fish with the seasoning.
Place 1 teaspoon of olive oil in a saucepan and gently fry the onion and garlic.
When the onion starts to soften add the potatoes and continue frying for about 5 minutes.
Then add the bell pepper and tomatoes, cook for 2 minutes and add the fish, olives, capers and season to taste.
Mix gently and then add the spinach.
Lower the heat and cover. Cook for 5 minutes and turn off.
Gently mix everything and allow it to cool down. Discard all the liquid and be careful not to break the fish.
Melt the butter and add a teaspoon of olive oil to it.
Line a baking dish with baking paper. I like to wet mine so that it fits better. Make sure that you squeeze it well first. We don’t need water.
Open the filo pastry and spread about 6 sheets on the dish leaving half of the sheets overlapping the rim.
You need to work fast here as the sheets will dry quickly.
Brush some butter mixture at the bottom then, add your fish mixture.
Do not use the liquid that comes out from the fish and spinach or else you will end up with a soggy pie. We need a crispy one.
Brush the filo sheets with butter and fold them on the dish borders.
Brush the top of the pastry again and sprinkle with sesame seeds.
Bake in a 180°c preheated oven for 30 minutes or until nicely golden.
Serve it with freshly chopped parsley. Can be enjoyed warm or cold.

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