Florentine Fish Pie with Egg and Spinach
If eggs florentine is your go-to brunch dish, you’ll love this comforting pie made with seasonal spinach
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Kitchen scale
- Measuring cup
- Microwave
- Stove
- Saucepan
- Pot
- Colander
- Chef's knife
- Cutting board
- Baking dish
- Oven
- Wooden spoon
- Fork
- Potato masher
- Pastry brush
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
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