INGREDIENTS

1 tablespoon of olive oil

1 onion chopped

1 clove of garlic chopped

1 stalk of celery chopped

1 carrot chopped

2 teaspoons of curry powder

1/4 cup chicken or fish stock

2 tablespoons of flour

2 cups of milk heated to almost boiling

1 1/2 cups corn kernels (canned is fine)

2 handfuls of chopped spinach or silverbeet

400g (14 oz) white fish (eg cod or snapper), flaked

2 boiled eggs sliced

2 sheets of filo pastry cut in half

2 teaspoons of olive oil

2 tablespoons of parmesan cheese

DIRECTIONS

1.) Heat oven to 180 degrees celsius. Heat a large pot on medium heat with 1 tablespoon of olive oil. Cook onion, garlic, celery, carrot for 5-10 minutes. Add curry powder and cook another minute.

2.) Add stock and cook 3 minutes. Add in flour and mix well. Cook for 2-3 minutes. Gradually add the hot milk a little at a time. Stir continually to make a smooth sauce. Add the fish and simmer for 2 minutes until thickened.

3.) Add in the corn, silverbeet or spinach. Season with salt and pepper to taste. Half fill either one casserole dish or 4 individual dishes with the fish mixture. Top with boiled egg and then add remaining fish mixture.

4.) Brush or spray filo with olive oil both sides. Roughly scrunch the filo and put on top of pie. Sprinkle with parmesan. Bake for around 15 minutes until golden.

5.) Serve with a green salad or green vegetables. You could switch the filo for mashed potato if you wanted to.