Filo Topped Fish Pie Food

CRAZY SIMPLE FISH PIE

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• In a bowl, cover the fish with boiling kettle water. Put aside to soak.
• Meanwhile, 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.
• 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 ½ a tablespoon of olive oil, and bake for 15 to 17 minutes, or until golden and crisp. Easy as pie!

FISH PIE FILLETS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Put the fish onto a non-stick baking sheet and season all over. Mix the dill and soft cheese in a small bowl, then stir in the prawns, taking care not to break them up. Season with black pepper, then spread evenly over the fish.
• Brush the filo sheets with the oil, then cut into thick strips. Scrunch the pastry up a little and crumple on top of the fish. Scatter with parmesan, then bake for 10 mins until the fish is cooked through and the pastry is crisp and golden. (If you've used raw prawns, check they're cooked through.) Serve with green beans or a salad with your choice of potatoes.