Smoked haddock, leek and spinach filo pie

A lighter cousin of fish pie: a creamy, smoky filling under crinkled sheets of crisp filo instead of mash. Quicker than it looks.

Ingredients

• 400 g Smoked haddock, skinned and cut into chunks
• 300 g White fish fillets, skinned and cut into chunks
• 2 Leeks, sliced
• 50 g Butter
• 40 g Plain flour
• 500 ml Milk
• 5 g Dijon mustard
• 150 g Spinach
• 10 g Fresh parsley, chopped
• 1 g Black pepper
• 200 g Filo pastry, about 6 sheets
• 20 ml Olive oil, for brushing
• 300 g Green beans

Method

1. Heat the oven to 200°C (180°C fan). Melt the butter in a large pan and cook the leeks gently until soft.
2. Stir in the flour for a minute, then gradually whisk in the milk until you have a smooth sauce. Simmer for 2 minutes, then stir in the mustard, pepper and spinach until it wilts.
3. Take the sauce off the heat, stir in the parsley and both fish, and tip into a baking dish of about 2 litres. No salt needed: the smoked fish brings plenty.
4. Brush each filo sheet lightly with oil, scrunch it up loosely and sit it on top of the filling until it is covered.
5. Bake until the filo is deep golden and the filling is bubbling at the edges.
6. While the pie bakes, boil the green beans for 4 to 5 minutes, then drain.
7. Let the pie settle for 5 minutes, then serve with the beans.