Step 1

Preheat the oven to 180C.

Step 2

Combine the milk, eggs, dill, yoghurt and paprika in a bowl. Divide the prawns, salmon, peas and fennel among four 350ml ovenproof dishes, then pour in the milk mixture. Lay 2 sheets of filo on a clean work surface. Brush with butter, then scrunch together and lightly place on top of a pie filling. Repeat with remaining filo and pies.

Step 3

Bake for 30 minutes or until pastry is golden and crisp, and prawns are just cooked. Cool slightly. Serve pies with lemon wedges.