A fish pie recipe you can make in 30 minutes or less? We’ve got you covered! And you will only need five ingredients.

Fish pie is one of those meals that conjures up feelings of togetherness, homeliness and comfort for me. I’m blessed to have a number of ‘mad keen’ fishermen in my family, so freshly caught reef fish is often readily available. Yet there are only so many crumbed, battered or grilled ways of doing something, which led me to experiment a little further.

I couldn’t believe how easy this dish was to throw together. And don’t panic if you don’t have access to fresh seafood. Frozen or tinned fish can work a treat too.

Serves 4

Ingredients

• 400g cod fillet, skin off (or use hake, whiting, haddock or snapper for a similar flavour; salmon and tuna will give you a stronger flavour)
• 2 bunches spring onions
• 1 tbsp olive oil, plus extra 1/2 tbsp
• 250g baby spinach
• 150g cheddar cheese
• 4 sheets filo pastry

Method

1. Preheat oven to 200C.
2. In a bowl, cover fish with boiling water from the kettle. Set aside to soak.
3. Trim and roughly chop spring onions. Place in a 30cm non-stick ovenproof frying pan on high heat with olive oil.
4. Stir and fry for 2 minutes, then add baby spinach on top and allow to wilt. Turn heat off.
5. Spoon 100ml of the water the fish is soaking in over the spinach. Drain fish and break into pieces, then sit them evenly around the pan.
6. Finely grate most of the cheese and add to pan. Season well with black pepper.
7. Layer filo on top, tucking it around the fish and up the side of the pan. Tear last sheet on top in a haphazard fashion.
8. Grate the last of the cheese, drizzle with 1/2 tablespoon olive oil and scatter over top of filo.
9. Cook in oven for 15 to 20 minutes, or until golden and crisp.