Filo pastry shells with fish and vegetables

These easy-to-make filo pastry shells are filled with tender white fish and fresh vegetables, and make the perfect addition to your festive dinner party.

  • 50 min
  • Medium
  • 4 persons
Filo pastry shells with fish and vegetables


  • 1 packet frozen filo pastry (500 g)
  • 1 egg yolk
  • 100 g fresh onion
  • 250 g filet of white fish
  • 100 g Swiss chard
  • 100 g tomatoes
  • 100 g sweet red pepper
  • 2 cloves garlic
  • 1 tbsp parsley, chopped
  • 30 g raisins
  • 4 tbsp olive oil
  • 1 tbsp Vegeta All-Purpose Seasoning


  1. Roll out the filo pastry. Use a pastry cutter to cut 8 circles, 9 cm in diameter. Take a smaller pastry cutter and cut a hole in the centre of 4 of the circles. Place the 4 full pastry shapes on a baking tray. Brush with the beaten egg yolk and place the shapes with holes on top of them. Bake in a pre-heated oven at 220°C/gas mark 7 for about 15 minutes.
  2. Cut and dice the sweet pepper and onion. Fry with 2 tablespoons of olive oil in a skillet or saucepan. Add the minced garlic, diced tomatoes, raisins and one spoonful of Vegeta. Adding a little water as necessary, sauté for 10-15 minutes or until done. Add the chopped Swiss chard and parsley leaves and stir to incorporate.
  3. Cut the fish filet into strips and fry with the remaining olive oil in a skillet. Add the sautéed vegetables and stir to combine.
  4. Fill the baked pastry shells with the fish and vegetable combination, and serve.

Chef's tip: Instead of dicing the onion, try slicing it into rings, sprinkling with salt to enhance the sweetness, and frying it until golden.

Nutritional values

Energy 761 kcal / 3.181 kJ
Per 100 g of product Source: Podravka d.d.