Cut all the seafood to a similar small size if needed. Heat some olive oil in a fry pan and then gently add seafood and cook for around 2 minutes tossing around in the pan. Remove from the frypan and set aside.
Then put the garlic in the pan with spring onions and parsley, cook for a minute and then return the seafood to the frypan and stir together for 1 minute. Drain the juices and put seafood into a bowl and let cool.
To make the mornay sauce, put the margarine into a saucepan to melt then add corn flour and mix well until thick then add the milk and keep stirring until the consistency is like a thin custard. Add salt and pepper to taste, then add the cheeses stir till thick, put aside.
When the seafood has cooled preheat the oven to 180c and get the filo pastry ready. You need three sheets per wrap. Spray each sheet with a little olive oil and lay three sheets together one on top of the other.
Put a large tablespoon of the seafood in the centre and put a tablespoon of the mornay sauce over the top. Wrap up the pastry around the filling like you're wrapping some hot chips up in a fish and chip shop. (These will end up looking like fat spring rolls.)
Then melt a little margarine and brush the tops and put into the oven for around 25 minutes or until golden brown. Serve with a little of the sauce poured over each wrap just before serving.
The first time I made these they were absolutely delicious. I am making them again now as they are so easy to make and are a healthy meal. I intend making these for a dinner party soon. Yummy!! - 12 Jan 2014
Yes, very tasty. I didn't have mozzarella so substituted for Edam. In the past I have also thrown in some leftover blue cheese and this makes the sauce even tastier. But it is a nice easy recipe to make and a no fail. I also tend to always put a teaspoon of mustard powder in my cheese sauces too. - 01 Dec 2014