When Greek tradition marries British tradition you get fish pie, made untraditionally.
Introducing the Melianthos psarópita, an amazing pie that brings together the best of both worlds in a scrumptiously delicious phyllo package.
Fresh fish medley with smokey undertones is mixed with greens and fresh herbs in a rich Mornay sauce made with extra mature cheddar and smoked Metsovone cheese.
The psaropita is made the traditional way, but with a twist: hand-made phyllo sheets are carefully layered and then twisted to create an inviting spiral of yumminess!
The phyllo is made with a flour blend that contains wholemeal organic flours and is fermented for at least 16 hours with our trusty sourdough starter, which makes it tastier and more digestible.
The pie weighs 1 kilo before baking and it’s 28 cm/11" wide, which makes for 8 generous portions. Available all year-round.
Allergens: Wheat, Eggs, Milk, Celery, Fish, Mustard. This product is made in a kitchen where various nuts, sesame, celery, soya, dairy and eggs are handled. View detailed ingredients, baking and storage instructions.
Suitable for pescatarians.