Qassatat with spinach, peas and anchovy - An Easter tradition
Cook time
Total time
A Maltese Easter tradition! I didn't use onion in this recipe but you could also add in some finely diced onion too. If you are using fry this first before adding the garlic and spinach.
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
Ingredients
- For t he pastry:
- 400 grams flour
- 250 grams butter
- 1 egg lightly beaten plus 1 egg for glazing the pastry
- 2 tablespoons water
- For the filling:
- 500 grams fresh spinach (I used 2 packets of 250 grams fresh spinach)
- 150 grams canned peas
- 2 garlic cloves crushed
- 1-2 cans anchovies chopped (each can is 30 grams drained).
- 1 tablespoon capers (optional)
- 15 olives chopped
- 1 tsp each of mint, parsley and basil
- Seasoning
Instructions
- Make the pastry first.
- Using your fingers mix the flour and butter together so that it resembles bread crumbs.
- Mix in the egg and slowly form a dough.
- Add in a little water if necessary to make the dough which is firm but soft.
- Place in the fridge for about half an hour while you are making your filling.
- In a frying pan on medium heat add some butter.
- Fry the spinach and garlic until the spinach has wilted.
- Add in the peas, then all the other ingredients. When adding the anchovies add a little at a time and keep adding more if you prefer to.
- Mash slightly and season with salt and pepper.
- Allow to cool.
- When the pastry is ready from the fridge, Take it out and roll about 5mm thick.
- Using a round cutter 11 cm in diameter cut out circles of the pastry.
- With the pastry bring up the edges and form pleats to create a small basket.
- Preheat the oven to 200oC.
- Add in the mixture with a small spoon until filled. Continue to do this until all of the pastry is used up.
- Brush each qassatat with beaten egg.
- Place on a baking tray and bake in the oven for 15 - 20 minutes until golden brown. You don't want to over bake the qassatat as the filling will dry out too much.