Pies & oven dishes / RICETTI
Maltese spinach and anchovy pie
Spinach, anchovies, olives and capers in a savoury pie.
◷ 85 min / 6 servings
Method
- Wilt spinach in a pot. Drain, squeeze out all water and chop.
- Soften chopped onion and garlic in oil. Add spinach, anchovies, olives and capers for 3 minutes. Pepper and cool.
- Line a 24 cm dish with two-thirds of pastry. Add filling and cover with the rest.
- Seal, cut a steam hole and brush with egg. Bake 40–45 minutes at 190°C, or 170°C fan.
✳ From the kitchen
Taste filling before salting; anchovies and capers are salty.
Tradition reference
Maltese Lenten and Easter food traditions · March 2012 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.