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Photo of Prawn and snapper pie by WW

Prawn and snapper pie

Total Time
1 hr 5 min
20 min
45 min
Impress your guests with a green prawn and snapper pie baked in a crisp, flaky filo pastry shell.


Oil spray

1 x 3 second spray(s)

Oil spray

1 x 3 second spray(s)

Oil spray

1 x 3 second spray(s)

Reduced fat oil spread

2 tbs


1 whole, thinly sliced, washed

Plain flour

¼ cup(s)

Reduced-fat milk

1½ cup(s)

Grated parmesan cheese

35 g

Frozen corn

½ cup(s), (kernals)

Snapper, raw

800 g, skinless, bone removed , cut into 4cm pieces

Filo pastry

8 sheet(s)

Raw peeled prawns

350 g, peeled

Fresh dill

cup(s), chopped


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 2L (8-cup) capacity ovenproof dish with oil. Melt spread in a medium saucepan over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Add garlic and flour and cook, stirring, for 1 minute.
  2. Gradually stir in milk and bring to the boil. Reduce heat and simmer, stirring, for 2–3 minutes or until sauce boils and thickens. Stir in parmesan. Add corn and cook, stirring, for 1–2 minutes or until heated through (see note). Add fish, prawns and dill and stir to combine. Spoon into prepared dish.
  3. Lightly spray 1 sheet of filo with oil. Top with another sheet and lightly spray with oil. Repeat with remaining sheets. Place filo stack on top of fish filling, tucking in the edges. Pierce pastry top a few times with a fork. Place dish on a baking tray and bake for 30 minutes or until golden. Serve.


SERVING SUGGESTION: Mixed salad.TIP: The white sauce is meant to be quite thick as the fish and prawns will release juices as they cook.