Spinach And Anchovy Pie (Torta Ta L-Ispinaci U Ncov

Name: Spinach And Anchovy Pie (Torta Ta L-Ispinaci U Ncova)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
PIE DOUGH.
2
pile flour and salt on clean surface and make a well in centre.
3
add yeast and sugar in tepid water & mix with fork.
4
leave for few min and add into the well.
5
using fork and circular movement, bring flour from inner edge of the well and mix into water.
6
when dough comes together, knead with hands until you have smooth springy dough.
7
flour top of dough and cover it with cling film and let it rest for 15min in room temperature.
8
PIE FILLING.
9
heat olive oil on a medium to low heat.
10
when hot pour onions and cook until transparent (stir occasionaly).
11
pour in basil and cook for 2 minute.
12
add spinach and stir well.
13
turn heat on low and cover pot.
14
Stir occasionaly.
15
when spinach softens, add anchovies including oil and stir well.
16
finally add black olives, stir well and switch off heat.
17
taste before adding salt
18
(and pepper) since anchovies are salty.
19
uncover pot and allow to cool before outting it on top of the dough.
20
preheat oven at 350 deg F.
21
Prepare a baking container and apply butter on every side then put some flour and cover all sides. discard excess flour.
22
roll open dough, lay it on dish.
23
pour filling.
24
cover filling with dough.
25
when done fork surface of pie and brush with egg.
26
cook until dough is golden brown.
27
serve cool or warm.

1113

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: PIE DOUGH, 800 g flour, 1 tablespoon fine sea salt, 2 (7 g) packets dried yeast, and more.

Yes, Spinach And Anchovy Pie (Torta Ta L-Ispinaci U Ncova) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spinach And Anchovy Pie (Torta Ta L-Ispinaci U Ncova)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions