Smoked haddock and spinach filo parcels

Preparation info
  • Makes


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

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.


  • a little olive oil
  • 150 g baby spinach leaves
  • 3 spring


  1. Heat the oven to 200°C/fan 180°C/gas mark 6.
  2. 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,