Spinach And Anchovy Pie (Torta Ta L-Ispinaci U Ncova)
- PIE DOUGH
- 800 g flour
- 1 tablespoon fine sea salt
- 2 (7 g) packets dried yeast
- 1 tablespoon caster sugar
- 650 g lukewarm water (just over 1 pint)
- PIE FILLING
- 200 g black olives, sliced
- 1 canned anchovy packed in oil, sliced
- 2 big white onions, thinly sliced
- 3 tablespoons olive oil, for frying
- 1 tablespoon dried basil or 5 leaves thinly cut fresh basil
- 500 g fresh spinach leaves, cut small enough to be managed in pot
- salt and pepper, to taste
- PIE DOUGH.
- pile flour and salt on clean surface and make a well in centre.
- add yeast and sugar in tepid water & mix with fork.
- leave for few min and add into the well.
- using fork and circular movement, bring flour from inner edge of the well and mix into water.
- when dough comes together, knead with hands until you have smooth springy dough.
- flour top of dough and cover it with cling film and let it rest for 15min in room temperature.
- PIE FILLING.
- heat olive oil on a medium to low heat.
- when hot pour onions and cook until transparent (stir occasionaly).
- pour in basil and cook for 2 minute.
- add spinach and stir well.
- turn heat on low and cover pot.
- Stir occasionaly.
- when spinach softens, add anchovies including oil and stir well.
- finally add black olives, stir well and switch off heat.
- taste before adding salt
- (and pepper) since anchovies are salty.
- uncover pot and allow to cool before outting it on top of the dough.
- preheat oven at 350 deg F.
- Prepare a baking container and apply butter on every side then put some flour and cover all sides. discard excess flour.
- roll open dough, lay it on dish.
- pour filling.
- cover filling with dough.
- when done fork surface of pie and brush with egg.
- cook until dough is golden brown.
- serve cool or warm.
flour, salt, yeast, caster sugar, water, black olives, anchovy, white onions, olive oil, basil, salt
Taken from www.food.com/recipe/spinach-and-anchovy-pie-torta-ta-l-ispinaci-u-ncova-239029 (may not work)