This is a delicious fish pie with a topping of filo pastry which is very crispy and light, writes Karen Skewies.
The spinach is a healthy addition and the chopped carrots give the dish a nice crunch.
As if that wasn’t enough, this supper dish can be prepared in around 15 minutes.
Ingredients
■ 300g spinach
■ 50g butter, plus extra to butter the dish
■ 250g smoked haddock, skin removed and cut into chunks
■ 250g large cooked prawns
■ 2 medium carrots, cubed
■ 200ml crème fraiche
■ ½ lemon juiced
■ 25g Parmesan cheese, finely grated
■ 2 spring onions, finely sliced
■ Small grating of fresh nutmeg
■ 6 sheets filo pastry
Method
1. Heat the oven to 180c/160c fan.
2. Tip the spinach into large colander and pour over a kettleful of boiling water. Rinse under cold water then squeeze out as much water as possible.
3. Butter a medium gratin dish. Roughly chop the spinach, then tip into the prepared dish along with the haddock, crème fraiche, lemon juice, Parmesan and spring onions. Season with a small pinch of salt, plenty of black pepper and the nutmeg, then stir to combine.
4. Bake in the oven until the mixture is bubbling and the haddock starts to flake.
5. Remove from the oven stir in the prawns and carrots, then smooth the top.
6. Loosely fold the filo in concertina-style across the length and arrange side by side across the top.
7. Brush with melted butter and bake for a further 25 minutes until crisp and golden.
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