Preheat oven to 200°C/180°C fan forced. In a large deep frying pan, melt the margarine over low to medium heat; add leek and garlic; cook, stirring, for 6 to 8 minutes or until tender. Add flour; cook for 2 minutes; remove from heat. Slowly add stock, stirring constantly. Return to heat, stirring, until mixture comes to the boil
Reduce heat, add lemon zest, dill and NESTLÉ CARNATION Lite Cooking Cream. Stir until combined; remove from heat. Gently stir in lemon juice and snapper. Pour mixture into a 2L (8-cup) capacity ovenproof dish.
Gently scrunch each filo sheet. Arrange over pie; spray lightly with cooking oil spray. Bake 35 minutes, or until top is golden and snapper is cooked through. Serve Pie with mashed sweet potato and steamed green beans.
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