Fish Pie

400g undyed smoked haddock, skin off, or smoked cod, from sustainable sources

2 bunches spring onions

250g baby spinach

150g Cheddar cheese

4 sheets filo pastry

Preheat the oven to 200ºC.

In a bowl, cover the fish with boiling kettle water. Put aside to soak while you trim and roughly chop the spring onions, placing them into a 30cm non-stick ovenproof frying pan on a high heat with 1 tbs of olive oil. Stir and fry for 2 minutes, then pile the spinach on top, let it wilt down and turn the heat off.

Spoon 100ml of the soaking water over the spinach, then drain fish and break up the pieces and sit them evenly around the pan. Finely grate over most of the cheese and season well with black pepper. Quickly layer the filo on top, tucking it around the fish and up the sides of the pan, tearing the last sheet on top in a nutty fashion.

Grate over the last bit of cheese, drizzle with 1/2 tbs of olive oil and bake for 15 to 17 minutes, or until golden and crisp. Easy as pie!