Torta Maltija – Maltese Style Spinach no-Anchovy Pie

Who doesn’t like pies ?  I confess to being a pie addict all year round.  I love Maltese pies, they sell them as a traditional savoury treat in the take-away snack bars, and they are made in a variety of ways.

There is also a traditional Lampuki Pie which is a fish pie made in a similar way to this recipe, but this has no fish. It is so very tasty, and has a deep Mediterranean taste about it – something deliciously sensual about the a combination of olives, spinach, and sun dried tomato flavours that become both more-ish and irresistible ! The rich salty taste of the black olives and sun-dried tomatoes taking centre stage and eloquently substituting the anchovies.

I hope you make and enjoy this as much as we do at home.   I used sun-dried tomatoes instead of anchovy, as they are rich and salty, and very flavourful indeed.

INGREDIENTS

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)

Vegan Egg Wash
You can simply use plant milk with 1 tsp maple syrup
OR
Melted vegan butter with a little turmeric & maple syrup – mix and brush on dough

METHOD

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. 

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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suitable for vegans, vegetarians and meat-eaters alike

Torta Maltija – Maltese Style Spinach & ‘No Anchovy’ Pie

Recipe by Miriam SorrellCourse: Main, Starter or SnackCuisine: Maltese, Mediterranean

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Maltese Spinach & ‘No Anchovy’ Pie

INGREDIENTS

• 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)

• Vegan Egg Wash

• You can simply use plant milk with 1 tsp maple syrup, or

• Melted vegan butter with a little turmeric & maple syrup – mix and brush on dough

METHOD

• 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