Dairy Farmers of Canada

Phyllo-Topped Seafood Pie

Entertain with elegance by topping this pot pie with an attractive, but easy, phyllo crust. The gently poached seafood enveloped in a rosé sauce will make your dinner party extra-special. A lightly dressed green salad on the side is the perfect accompaniment.

  • Prep: 30 min
  • Cooking: 35 min - 40 min
Yields 6 servings
phyllo topped seafood pie
Get out your best silverware and fine china usually reserved for special occasions to serve this elegant and refined seafood dish. This video shows a recipe prepared with salmon, scallops and shrimp in a creamy rosé béchamel sauce covered with a golden brown phyllo pastry. Your guests will have no idea just how easy it was to make!


  • Filling
  • 12 oz (375 g) skinless salmon or other firm fish fillet
  • 8 oz (250 g) sea scallops
  • 1 tbsp (15 mL) butter
  • 4 garlic cloves minced
  • 1 lb (450 g) large shrimp peeled and deveined
  • 1 1/2 cups (375 mL) vegetable stock
  • 1/2 cup (125 mL) dry white wine or 1/4 cup (60 mL) freshly squeezed lemon juice
  • 1/2 cup (125 mL) all-purpose-flour
  • 1 1/2 cups (375 mL) 10 % cream
  • 1 1/2 cups (375 mL) crushed (ground) tomatoes
  • 1/4 cup (60 mL) chives or green onions minced
  • Salt and pepper to taste
  • Crust
  • 8 sheets of phyllo pastry thawed
  • 1/4 cup (60 mL) butter melted
  • chives or green onions minced
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Preheat oven to 425 °F (220 °C). Butter a 13 x 9-inch (33 x 23 cm) baking dish.


Cut salmon into 1-inch (2.5 cm) chunks. Trim hard side muscle off scallops. Set both aside.

In large skillet, melt butter over medium heat. Add garlic and sauté for about 2 min. Pour in stock and wine and bring to a simmer. Add salmon, scallops and shrimp; poach, stirring gently, for 3 to 5 min or until just slightly firm and opaque. Using a slotted spoon, transfer fish and seafood to prepared dish; set aside.

Whisk flour into cream and gradually stir into pan. Bring to a simmer over medium heat, whisking constantly. Cook, whisking, for about 5 min or until sauce is thickened. Stir in tomatoes and chives. Season to taste with salt and pepper. Pour over seafood in dish; gently stir to combine.


Lay one sheet of phyllo on work surface; keep remaining covered with plastic wrap. Brush phyllo lightly with butter. Place another sheet on top; brush with butter. Place over filling in dish, tucking edges. Working with one sheet at a time, brush remaining phyllo with butter; scrunch up gently into a rippled bundle and place on dish.

Bake for about 20 min or until phyllo is golden brown and filling is bubbling. Let stand for 5 min before serving. Garnish with chives.


To prepare this dish ahead, keep poached seafood and sauce separate, let cool, cover and refrigerate for up to 1 day. Reheat the sauce over medium-low heat, stirring often, until hot and bubbling then proceed with the recipe.

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Nutritional information

Per serving
Energy: 438 Calories
Protein: 46 g
Carbohydrate: 27 g
Fat: 16 g
Fibre: 3.7 g
Sodium: 311 mg

Top 5 Nutrients

(% DV*)
Calcium: 12 % / 128 mg
Thiamin: 170 %
Vitamin B12: 72 %
Vitamin B6: 75 %
Vitamin C: 68 %