Torta Maltija - Maltese Style Spinach u0026 ‘No Anchovy' Pie

Maltese Spinach u0026amp; 'No Anchovy' Pie

Provided by: Miriam

Categories: Main Starter or Snack

Time: 75 min

Yield: 4 servings

Number Of Ingredients: 19

Reviews:

Ingredients:

Prep Time

49 mins

Cook Time

1:12 hours

Total Time

0:38 hours

640 grams shortcrust pastry(I used Jus-Rol the twin sheet pack)
Filling
1½ cups marrowfat peas
2 cups mashed potatoes
1 Tbsp vegan butter
2 Tbsp olive oil
1 large white or yellow onion, finely chopped
2 cloves garlic, chopped
2 Tbsp tomato puree
½ cup chopped green olives
1 tsp sea salt
6 halved Mediterranean sun-dried tomatoes, chopped
1 tsp curry powder (optional)
2 cups pre-cooked spinach (chopped)or 380 grams cooked from a tin (wring the water out)
1 cup petit pois (yes, in addition to the other peas)
1 tsp chilli flakes (optional)
½ cup vegetable stock (bouillon)
You can simply use plant milk with 1 tsp maple syrup, or
Melted vegan butter with a little turmeric u0026 maple syrup – mix and brush on dough
Steps:
First pre-boil your potatoes
Then place the marrowfat peas and cooked potatoes, together with a pinch of salt, in a food processor with the vegan butter, and mash until smooth – remove and place in a bowl, and set aside
Next, sauté your onions and garlic in a large pan, and once the onion turns a little transparent, add the tomato puree and olives, and stir well. Then add your petit pois
Stir in your spinach and the remaining ingredients, including your mashed up peas and potatoes. Let it simmer for 10 minutes – taste for seasoning. Allow to cool down
Pre-heat your oven to 180°C /350°F, and grease an oven dish approximately 12 inches by 8 inches – roll out your pastry, allowing enough for the base and sides, and a separate piece for the top
Line your dish with the pastry, including the sides, and spoon in your cooled down filling. Even it out with the back of a spoon, and place the other sheet of pastry on top – secure edges and then fork the top
You can brush the vegan egg wash on the top, and then bake until golden in your preheated oven for approximately 30 minutes, but as all ovens vary, keep an eye, you may need a little less or a little more time
Allow to cool for 10 minutes before scoring and serving