Spinach and Anchovy Pastries
Qassatat ta' I-incova
400 g short pastry.
1 kg spinach, cooked and well drained
6 anchovy fillets
2 medium onions finely sliced
100 g black olives, stoned and chopped
100 g peas, fresh or frozen (optional)
3 tablespoons olive oil
salt and pepper to taste
egg yolk to glaze.
Heat oil In a frying pan and fry
onions until soft, add anchovies and mash with a fork,
add olives and stir for a few minutes, then add spinach and blend well with the other ingredients.
Add peas, if using any. Season with salt and pepper if necessary. The spinach should be well drained or the filling will be too watery.
Cook over a low flame for 5 minutes more and let it cool.
Prepare pastry by rolling It cut thinly
and cut into rounds of about 12 cm with the aid of a saucer. Put spoonfuls of filling on centre of each round.
Wet the edges of pastry and gather it around filling by making pleats around it,
leaving the middle uncovered with the filling showing. Glaze the pastry with egg yolk mixed with a little
milk or water