Set the Retigo combi oven a steam mode 95°C for about 4 minutes. After preheating insert the fish using stainless steel full GN container. Chopp the spring onion, add a bit of olive oil and fry it in a vision pan for about 1 minute, add spinach and take the pan away from the heat. Add the crumbled haddock, grated cheese, salt and pepper and finsh with the 4 sheets of filo pastry, add a few drops of olive oil and set the combi oven on a hot air mode 180°C, 10 minutes and insert the vision pan in.