Bread & pastries / RICETTI
Spinach and anchovy qassatat
Lenten pastries filled with greens and anchovies.
◷ 100 min / 8 servings
Method
- Rub butter into flour with a little salt. Add water and rest dough 30 minutes.
- Wilt spinach and squeeze out all water. Chop.
- Soften chopped onion and garlic in oil. Add spinach, anchovies, olives and capers. Pepper and cool.
- Cut dough into 8 circles, 15 cm across. Fill and pleat edges upwards. Brush with egg and bake 30–35 minutes at 190°C, or 170°C fan.
✳ From the kitchen
Taste the filling before adding salt.
Tradition reference
Simon Bajada · Maltese qassatat and regional fillings ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.