Filo dough pie crust, thawed and prepared per pkg. instructions
½ lb. Cristobal salted cod fillets, prepared and cut into 1″ pieces
½ cup onions, chopped
½ cup heavy cream
½ cup tomatoes, chopped
½ cup green pepper, chopped
1 (10oz) pkg. frozen spinach, chopped
3 tbsp. olive oil
2 tbsp. fresh thyme, minced
2 tbsp. fresh dill, minced
1 tbsp. scotch bonnet pepper, chopped (optional)
Olive oil cooking spray
Preheat oven to 400°F.
Heat oil in a skillet and add onions, peppers, and scotch bonnet. Cook for 2 to minutes on low heat then add the salt fish, tomato, dill and thyme. Cook on med heat for 5 minutes Set aside and let cool for 20 mins. In a bowl, whisk eggs and cream together, then add spinach and stir. Add the cooled salt fish mixture to spinach and cream mixture, stir all ingredients together. Spray the parchment paper with the oil. Line the pie dish with the parchment paper and place the pie crust into the dish pressing down around the inside edges so it fits in the pan. Pour the salt fish mixture into the pie shell evenly. Fold the corners of the filo toward the center. Place the pie on the top shelf of the oven and bake for 20 minutes or until golden and crispy. Let cool to set before serving.