Florentine Fish Pie with Egg and Spinach | olivemagazine

Ingredients

• 300g baby spinach
• 4 eggs
• 30g butter
• 1 medium leek finely chopped
• 30g plain flour
• 350ml milk
• 150ml double cream
• ½ small bunch of parsley chopped
• ½ small bunch chives chopped
• 250g firm white skinless fish (such as cod, hake or haddock)
• 250g skinless smoked haddock cut into chunks
• 200g large raw peeled prawns
• 1 kg Maris Piper potatoes peeled, cut into chunks
• large knob of butter
• splash of milk