Crunchy Fish Pot Pie

• 1 tablespoon oil
• 1 leek, sliced
• 2 cloves garlic, crushed
• 1/3 cup flour
• 1 1/2 cups fish or chicken stock
• 125 g PHILADELPHIA Light Cream Cheese, softened
• 800 g firm white fish fillets, cut into thick strips
• finely grated rind of 1 lemon Safeway 4 ct For $5.00 thru 02/09
• salt and pepper, to taste
• 6 sheets filo pastry
• Olive oil spray
• Steamed vegetables, to serve

1. HEAT oil in a large frypan, add leek and garlic and saute 12 minutes until softened.
2. Stir through the flour and cook for 12 minutes.
3. COMBINE the stock and PHILLY and add to the leek mixture, stirring until well combined.
4. Bring to the boil, reduce heat and simmer for 5 minutes or until thickened.
5. Add the fish, lemon rind and seasonings then remove from heat.
6. Pour into a lightly oiled 8-cup capacity ovenproof baking dish.
7. MAKE a stack with three sheets of filo, spraying each layer with oil.
8. Cut into 8 squares and scrunch up.
9. Repeat process with remaining 3 sheets of filo.
10. Place on top of the fish mixture and bake in a hot oven 200 degrees C for 20 minutes or until pastry is golden.
11. Spoon onto serving plates with green salad.
12. Serve immediately.

oil, garlic, flour, fish, cream cheese, firm white fish, lemon, salt, pastry, olive oil spray, steamed vegetables

Taken from www.kraftrecipes.com/recipes/crunchy-fish-pot-pie-127908.aspx (may not work)