Spinach And Anchovy Pie Torta Ta L Ispinaci U Ncova Recipe

Name: Spinach And Anchovy Pie Torta Ta L Ispinaci U Ncova
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: Serves 1 or more
Ingredients: Flour; Fine Sea Salt; Dried Yeast; Caster Sugar; Water; 1/2 cup Kalamata olives, pitted and halved; Anchovy Packed In Oil; White Onions; Olive Oil; Dried Basil; Fresh Spinach Leaves; Salt And Pepper

A taste of Malta! This Spinach and Anchovy Pie, or Ta' L-Ispinaci u Ncova, is a traditional Maltese savory pie reminiscent of the delicious qassatat found in pastizzerias. This family recipe features a flaky homemade crust filled with a savory mixture of spinach, salty anchovies, fragrant herbs, and olives. Perfect for a comforting meal or a unique appetizer, this recipe transports you to the sun-drenched islands of Malta with every bite!

Prep Time 45 mins

Cook Time 90 mins

Calories 961.2 kcal

Protein 54g

Rating 1.0 (1 Reviews)

Spinach And Anchovy Pie Torta Ta L Ispinaci U Ncova

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spinach And Anchovy Pie Torta Ta L Ispinaci U Ncova

Flour
Fine Sea Salt
Dried Yeast
Caster Sugar
Water
1/2 cup Kalamata olives, pitted and halved
Anchovy Packed In Oil
White Onions
Olive Oil
Dried Basil
Fresh Spinach Leaves
Salt And Pepper

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How to Make Spinach And Anchovy Pie Torta Ta L Ispinaci U Ncova

**Make the pie dough:** In a large bowl, whisk together flour and salt. Make a well in the center.
In a small bowl, combine yeast and sugar with warm water. Let stand for 5 minutes until foamy.
Pour the yeast mixture into the well of flour. Using a fork, gradually incorporate the flour into the liquid, mixing in a circular motion.
Once a shaggy dough forms, turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Lightly oil a bowl, place the dough inside, turning to coat. Cover with plastic wrap and let rise in a warm place for 15 minutes.
**Prepare the filling:** Heat 2 tbsp olive oil in a large skillet over medium-low heat. Add chopped onions and cook until translucent, about 5 minutes.
Stir in basil and cook for 2 minutes more.
Add spinach and stir well. Cover and cook until spinach wilts, about 5-7 minutes, stirring occasionally.
Add drained anchovy fillets and their reserved oil. Stir well to combine.
Stir in olives. Taste and add salt if needed (anchovies are salty, so start sparingly). Remove from heat and let cool completely.
**Assemble and bake:** Preheat oven to 350°F (175°C). Grease a pie dish (9-inch) with softened butter and dust lightly with flour, tapping out any excess.
On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to the prepared pie dish.
Pour the cooled spinach and anchovy filling into the pie crust.
Fold the edges of the dough over the filling, crimping to seal. You can also use a separate piece of dough for the top, if desired.
Use a fork to prick the top crust several times. Brush with beaten egg.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Let cool slightly before serving. Enjoy warm or at room temperature!