Qassatat tal-ispinaci u ncova (Anchovy and Spinach Pies)

Ingredients (Dough)

1 lb (454g) plain flour

6 oz (170g) shortening or margarine

1tsp salt

Water to bind 

Ingredients (filling)

1 package frozen spinach (or fresh)

1 can anchovies

10 large pitted olives

onion

14oz (400grams) canned peas

(optional capers and garlic)

Method

Using the rub-in method, combine flour and shortening and salt until mixture resembles breadcrumbs. You can speed up this processed by putting everything in a food processor. Add cold water to bind until you have a soft pliable dough. Wrap in cling-film and put in refrigerator to chill. 

In a skillet, fry the onion until translucent. Add the spinach and cook until tender. Throw in the anchovies, sliced olives and canned peas and mash everything up until you end up with a mushy texture. Take off the heat and chill.

On a floured surface, roll out the dough and cut rounds of dough around 4" inches in diameter. Glaze the inside with beaten eggs, put a spoonful of filling in the center and gather the dough up towards the center making pleats as you go along. This might take some practice as it is somewhat tricky. Hold the pie in one hand while pressing on the filling with the other hand bringing the pleated edges closer (they will open up in the oven). Glaze with egg wash and bake in a 400 degree oven until golden brown.

This kind of Qassatat is particularly associated with Lent in Malta even though nowadays they are sold year round.  The tradition is to attend a Good Friday Procession (one in almost each town in Malta) and while you're out you treat yourself to a couple of these pies while observing the no-meat tradition on such a day. However, these pies are so good that one hardly considers it a sacrifice to consume these instead of meat!