Smoked Haddock and Spinach Filo Pie

Preheat your oven to 180°C (160°C fan/gas 4). Place the spinach in a large colander in the sink and pour over a kettle of boiling water to wilt it. Immediately rinse with cold water to stop the cooking, then squeeze the spinach as hard as possible to remove all excess liquid.

Lightly grease a medium baking or gratin dish with a little butter. Roughly chop the wilted spinach and transfer it to the dish. Add the smoked haddock chunks, double cream, lemon juice, grated Parmesan, and sliced spring onions. Season with a small pinch of salt, a generous amount of black pepper, and a fresh grating of nutmeg, then stir until well combined.

Place the dish in the oven and bake for 15 minutes until the sauce is bubbling at the edges and the fish is just starting to flake. Remove from the oven, give it a gentle stir, and smooth out the surface.

Take the filo pastry sheets and loosely fold them in a concertina (accordion) style. Arrange the folded sheets side-by-side over the fish mixture until the top is completely covered. Brush the pastry generously with the melted butter and bake for another 25 minutes until the filo is golden brown and very crisp.