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🍽️ Crispy Fish and Vegetable Gratin in Phyllo Pastry

1060 kcal · 30 min · 4 servings

Ingredients

• 200 g cod or haddock fillet (1 piece)
• 200 g tomatoes (2 tomatoes)
• 150 g zucchini (1 zucchini)
• 80 g young spinach
• 200 g feta cheese
• 2 tbsp chopped parsley
• 150 g crème fraîche
• 2 egg whites
• salt
• pepper (from the mill)
• 2 garlic cloves
• 3 tbsp olive oil
• 150 g oval yufka pastry sheets (2 oval yufka pastry sheets)

Instructions

1. 1. Cut the fish fillet into small cubes.
2. 2. Blanch the tomatoes briefly in boiling water, halve them, remove the core, and dice them finely.
3. 3. Wash the zucchini, cut it into small cubes, and mix it with the diced tomatoes.
4. 4. Wash the spinach, remove tough stems, dry it well, and set it aside.
5. 5. Crumble the sheep's cheese into small pieces with your hands.
6. 6. Mix the sheep's cheese with the crème fraîche, the egg whites, and the chopped parsley.
7. 7. Season the cheese mixture with salt and pepper to taste.
8. 8. Peel the garlic and press it into the cheese mixture.
9. 9. Grease a small baking dish (approx. 14 x 20 cm) with one tablespoon of oil.
10. 10. Fold a sheet of phyllo pastry until it fits the shape and place it in the dish as the base.
11. 11. Layer the fish, vegetables, and cheese mixture alternately in the dish.
12. 12. Fold the second phyllo sheet, place it on top as a lid, and press it down firmly.
13. 13. Brush the surface with the remaining oil.
14. 14. Preheat the oven to 180 degrees (conventional or fan-assisted) and place the dish on the lower rack.
15. 15. Bake the gratin for 30 to 40 minutes until it is golden brown and crispy.

Nutrition per serving

• kcal: 1060
• Protein: 54 g · Fett/Fat: 64 g · Carbs: 65 g