If you are a pie lover then this is the perfect recipe to switch up your usual routine. 


  • 400g undyed smoked haddock, skin off

  • 2 bunches of spring onions

  • 250g baby spinach

  • 150g Cheddar cheese

  • 4 sheets of filo pastry


  • 1.

    Preheat the oven to 200oC/400oF/gas 6. 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 tablespoon of olive oil. Stir and fry for 2 minutes, then pile the spinach on top, let it wilt down and turn the heat off.

  • 2.

    Spoon 100ml of the soaking water over the spinach, then drain the fish, 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 a tablespoon of olive oil, and bake for 15 to 17 minutes, or until golden and crisp. Easy as pie!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1650kj
  • Fat Total 107g
  • Saturated Fat 31g
  • Protein 55g
  • Carbohydrate 117g
  • Sugar 3g
  • Sodium 1673mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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5 Ingredients — Quick & Easy Food by Jamie Oliver is published by Penguin Random House. Recipe © Jamie Oliver Enterprises Limited, Photography © Jamie Oliver Enterprises Limited, by David Loftus (2017 5 Ingredients — Quick & Easy Food).

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