Are you looking for a quick and easy weeknight meal that's also packed with flavor? This one-pan smoked haddock, spinach & filo pie is the perfect solution. It's made with simple, everyday ingredients that you can easily find at your local grocery store, and it comes together in under an hour.
Plus, it's a great way to use up leftover smoked haddock. If you don't have any on hand, you can substitute another type of cooked fish, such as salmon or tuna.
Ingredients
* 1 pound smoked haddock, flaked
* 10 ounces baby spinach, washed and dried
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 1/4 cup unsalted butter, melted
* 1 cup milk
* 1/2 cup grated Parmesan cheese
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 package (1 pound) filo dough, thawed
* 1/4 cup melted butter, for brushing
Instructions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, cook the haddock, spinach, onion, and garlic over medium heat until the spinach is wilted and the onion is softened.
3. In a small bowl, whisk together the flour, melted butter, milk, Parmesan cheese, salt, and pepper.
4. Add the sauce to the skillet and cook, stirring constantly, until thickened.
5. Grease a 9x13 inch baking dish.
6. Lay one sheet of filo dough in the bottom of the prepared dish. Brush with melted butter.
7. Repeat with 5 more sheets of filo dough, brushing each sheet with melted butter.
8. Spread the haddock mixture evenly over the filo dough.
9. Top with the remaining sheets of filo dough, brushing each sheet with melted butter.
10. Bake for 25-30 minutes, or until the filo dough is golden brown and the filling is bubbly.
11. Let cool for a few minutes before slicing and serving.
Tips
* For a creamier filling, use heavy cream instead of milk.
* If you don't have a large skillet, you can cook the haddock mixture in a Dutch oven or large saucepan.
* You can also use frozen spinach in this recipe. Just be sure to thaw it and squeeze out any excess water before using.
* This pie can be made ahead of time and reheated when you're ready to serve. Just store it in the refrigerator for up to 3 days.
Variations
* Add 1/2 cup chopped sun-dried tomatoes to the filling.
* Top the pie with a sprinkling of grated mozzarella cheese before baking.
* For a vegetarian version, omit the haddock and add an extra 1 cup of spinach to the filling.