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One-pan smoked haddock & spinach filo pie

A whole smoked haddock & spinach filo pie

One-pan smoked haddock & spinach filo pie

Name: One-pan smoked haddock & spinach filo pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 500g spinach; 50g butter melted, plus extra for the dish; 500g smoked haddock (about 2 fillets), skin removed, cut into large chunks; 200ml double cream or crème fraîche; ½ lemon juiced; 25g parmesan finely grated; 2 spring onions finely sliced; small grating of nutmeg; 6 sheets of filo pastry

Barney Desmazery

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.7 out of 5.14 ratingsRate

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Take our haddock gratin – one of our highest-rated fish recipes – to new heights by topping it with crispy filo. It works as a midweek meal or special dinner

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Ingredients

Nutrition

Units:

MetricUS

500g spinach
50g butter

melted, plus extra for the dish
500g smoked haddock

(about 2 fillets), skin removed, cut into large chunks
200ml double cream

or crème fraîche
½ lemon

juiced
25g parmesan

finely grated
2 spring onions

finely sliced
small grating of nutmeg
6 sheets of filo pastry

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Nutrition: Per serving

kcal586
fat41g
saturates25g
carbs19g
sugars2g
fibre2g
protein34g
salt2.04g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Tip the spinach into a large colander set over the sink and pour over a kettleful of boiling water to wilt. Rinse under cold running water to cool, then squeeze out as much excess liquid as possible.
step 2

Butter a medium gratin dish. Roughly chop the spinach, then tip into the prepared dish along with the haddock, cream, lemon juice, parmesan and spring onions. Season with a small pinch of salt, plenty of black pepper and the nutmeg, then stir to combine.
step 3

Bake for 15 mins until the mixture is bubbling at the edges and the haddock is starting to flake. Stir again, then smooth the surface. Loosely fold the sheets of filo in concertina-style across the length, then arrange over the pie filling side-by-side so they completely cover the top. Brush over the melted butter and bake for 25 mins more until the pastry is golden and crisp.

Recipe from Good Food magazine, October 2024

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A star rating of 4.7 out of 5.14 ratings

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