Serves: 6
Time to prepare: 20 mins
Time to cook: approx 40 mins
Cals per portion: 490
1 x 250g bag baby spinach leaves
1 x 500g packet puff pastry
550g (1lb 4oz) smoked haddock fillet
Squeeze of lemon juice
60ml (4tbsp) ready- made hollandaise sauce or crème fraîche
30ml (2tbsp) fresh parsley, chopped
Large pinch of ground nutmeg
l Beaten egg, to glaze
2.5ml (1/2tsp) sea salt flakes
1. Place the spinach leaves in a metal colander set over a pan of simmering water. Cover and steam for 5-6 mins until just wilted. Leave to cool.
2. Halve the pastry and roll out one piece on a lightly floured surface to a 30 x 20cm (12 x 8in) rectangle. Roll the second piece to a slightly larger rectangle, then cover both with a tea towel and leave.
3. Preheat the oven to Gas 7/220°C/425°F. Cut the smoked haddock into chunks, discarding any skin and bones. Sprinkle over the lemon juice and season with salt and freshly ground black pepper. Gently stir in the hollandaise sauce and parsley. Press the spinach between sheets of absorbent kitchen paper to squeeze out any excess liquid. Season with the nutmeg.
4. Place the smaller pastry rectangle on a damp baking sheet. Spread the spinach over the pastry to about 3cm (1 1/4in) from the edges. Pile the haddock mixture on top. Brush the pastry edges with beaten egg and drape the second pastry rectangle over the top. Press the edges together firmly to seal. Trim around the pie with a sharp knife, then 'knock up' and flute the edges.
5. Brush all over with the beaten egg and pierce 2-3 holes in the top of the pie to allow steam to escape. Sprinkle over the sea salt flakes. Bake in the oven for 20 mins, then reduce the oven temperature to 190°C, 375°F, Gas 5 and bake for a further 10-15 mins until the pastry's risen and golden. Allow to stand for 20 mins before slicing.