Smoked haddock and spinach filo parcels

Name: Smoked haddock and spinach filo parcels
Yield: Makes 4
Ingredients: a little olive oil; salt and pepper to season; 50 g butter, melted; 3 spring onions, finely chopped; 40 g flaked almonds; 1 small egg, beaten; 6 sheets filo pastry; 150 g baby spinach leaves; 75 g cream cheese; 600 g smoked haddock fillets, skinned; 75 g feta, crumbled

Preparation info

Makes
4

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

Lots of cooks are nervous about cooking fish, which is odd since there are only two golden rules: the fresher the fish, the better; and don’t overcook it. This dish is a good one for a beginner. It’s simple and delicious. You can be as neat as you like, but I rather like filo to look crumpled and casual.

Ingredients

a little olive oil
150 g baby spinach leaves
3 spring

Fish course
Pescatarian
Pie

Method

Heat the oven to 200°C/fan 180°C/gas mark 6.
Heat the olive oil in a large frying pan over a medium-high heat. Drop the spinach into the pan, tossing the leaves just until they have wilted. Gather them into a clump and transfer to a sieve,