This golden tuna and potato phyllo pie is everything a light dinner should be: crisp, flaky layers wrapped around a creamy, protein-rich filling of tuna, mashed potatoes, red onion and dill, with just a spoonful of ricotta to bring it all together. At only 160 calories per 100 g, it is a satisfying choice when you want something hearty without the heaviness, and it comes together from simple pantry staples. If you love tuna bakes, our Savory Tuna and Egg Pour Pie is another easy favourite, while the Tuna and White Bean Dinner Salad is perfect for a no-cook evening. Canned tuna in its own juice keeps the filling lean — the U.S. Department of Agriculture lists it as a handy source of lean protein.
Ingredients
- 400 g canned tuna in its own juice, drained
- 400 g boiled potatoes
- 20 g red onion, chopped, plus dill
- 40 g phyllo dough
- 25 g ricotta
- Salt and black pepper to taste
Instructions
- Mash the boiled potatoes and mix with the tuna, red onion, dill, ricotta, salt, and pepper.
- Spread the filling over the phyllo dough and pinch the edges closed.
- Bake until golden (lightly mist the sheets with water or brush with egg yolk for extra color).
Tips
- Let the mashed potatoes cool slightly before mixing so the ricotta stays creamy and the filling does not turn gluey.
- Keep the phyllo sheets under a damp cloth while you work — they dry out fast and crack if left uncovered. Allrecipes has handy guides on handling delicate phyllo sheets.
- Serve with a crisp green salad or pickled vegetables for a fresh contrast to the rich, golden crust.
Nutrition
Per 100 g: 160 kcal | Protein 10 g | Fat 5 g | Carbs 17 g