- 350 g (12 oz) spinach leaves, stalks removed
- 75 g (3 oz) long-grain rice
- salt and pepper
- 1 hard-boiled egg
- 225 g (8 oz) fresh haddock fillet
- 225 g (8 oz) smoked haddock fillet
- 225 ml (8 fl oz) milk
- 125 g (4 oz) butter
- 30 ml (2 tbsp) plain flour
- 400 g (14 oz) packet filo pastry, each sheet 19 X 38 cm (7 1/2 x 15 inches)
Place the spinach in a saucepan with only the water that adheres after washing. Cover tightly and cook for 5-6 minutes, or until tender. Drain, squeezing out excess liquid; chop roughly. Leave to cool. Cook the rice in boiling salted water; drain and cool.
Roughly chop the hard- boiled egg. Put the fresh and smoked haddock in a shallow pan. Pour on the milk and bring to a simmer. Poach gently for about 10 minutes until just cooked. Strain and reserve cooking liquor. Flake the fish into large pieces, discarding skin and bones.
Melt 40 g (1 1/2 oz) butter in a saucepan, add the flour and cook for 1-2 minutes. Gradually stir in the reserved liquor. Bring to the boil and cook, stirring, for 1-2 minutes or until thickened. Carefully stir in the fish and chopped egg. Season with salt and pepper, then leave to cool.
Melt the remaining butter. Cut off a third of the filo pastry and freeze for future use, to leave 25 X 19 cm (10 X 7 1/2 inch) rectangles.
Place one pastry sheet on a greased baking sheet. Brush lightly with butter and continue layering the filo sheets, brushing each with butter, until half the pastry has been used.
Spoon the rice onto the pastry, leaving a 2.5 cm (1 inch) border all round. Cover the rice with spinach and then top with the fish mixture.
Place a sheet of filo pastry on top of the filling, brush with butter then complete the layering as above. Seal the edges well and brush the top with butter. Bake at 200°C (400°F) mark 6, covering lightly with foil if necessary, for about 30 minutes or until the pie is crisp and golden brown in colour.