Maltese Spinach and Tuna Pie

Pies are great - and I refuse to hear anything opposing this view. You can make them ahead of time, they travel great, you can make them for lunches or picnics, you can fill them with just about anything - need I go on?

Every country has a few pies which are somewhat traditional to their culture. Malta has a tonne - one of which is a spinach and tuna pie. Full of wonderfully traditional Maltese flavours, and great hot or cold, the below recipe will make 2 lovely pies in 2 12 inch pie dishes, and will feed 6-8 people.

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Ingredients

Shortcrust Pastry

1kg plain flour

500gr margarine (cold)

Pinch of salt

Cold water

Pie Filling

1.8kg frozen spinach

4 medium potatoes

6 anchovies

4 small red onions

4 cloves garlic

2 tbsp capers

12 olives

3 large cans tuna (x160gr each)

3 eggs

Salt and pepper, to taste

Olive oil, for frying

4tbsp semolina

Method

1. Making the shortcrust pastry. In a large bowl, combine the flour and margarine, either using a stand mixer or your hands. If making by hand, rub the butter and flour between the tips of your fingers until they start to look like wet sand. Add the salt and start adding a tablespoon of cold water at a time, kneading with each addition until a smooth dough forms. Cover in cling film and place in the fridge for an hour.

2. Making the filling. Boil the frozen spinach, adding salt to the water. Drain and weigh down the spinach, to remove as much water as possible. This should ideally be done a few hours ahead of assembling the pies, to ensure they don't end up with a soggy bottom.

3. Peel and cut the potatoes into cubes. Boil and drain. Set aside.

4. Chop the onion, garlic, anchovies, and olives finely. In a large pan, drizzle some olive oil and saute the olives and garlic. Add the anchovies and cook off for a minute or so, then take off the heat.

5. Roughly mash the potatoes and add to the onion mixture. Add the drained spinach, olives, capers, tuna, and eggs. Season with salt and pepper to taste.

6. Assembling the pies. Grease the two pie tins well and preheat your oven to 200 degrees celsius.

7. Flour your surface and roll out half the dough, covering the bottom of the pie tins with the shortcrust pastry. Sprinkle some semolina on top of the shortcrust pastry in the pie tins, spreading evenly (this helps stop the pie bottom from going soggy). Portion the filling in the two pies evenly.

8. Roll out the rest of the dough and cover the tops of the pies, crimping the edges. Poke a few holes on the tops. If you would like, brush the tops with some milk, butter, or egg. Bake for 25-35 minutes, or until golden brown. Serve hot or cold.

Recreating this recipe? Tag me on instagram @juliawgr!