Spinach and Anchovy Pastries

Spinach and Anchovy Pastries Recipe from Malta | Delicious and Savory Pastry Dish

Region / culture: Malta | Servings: 6

Introduction

Spinach and anchovy pastries are a delicious and savory treat that are perfect for a light lunch or snack. The combination of spinach, anchovies, and olives creates a flavorful filling that is sure to satisfy your taste buds. These pastries are easy to make and can be enjoyed hot or cold.

History

Spinach and anchovy pastries have been a popular dish in Mediterranean cuisine for centuries. The combination of spinach and anchovies dates back to ancient Roman times, where these ingredients were commonly used in various dishes. Over the years, different variations of this recipe have emerged, each with its own unique twist.

Ingredients

Short Pastry

400 g of short pastry

Filling

1 kg of cooked and well-drained spinach
6 anchovy fillets
2 finely sliced medium onions
100 g of stoned and chopped black olives
100 g of fresh or frozen peas (optional)
3 tbsp of olive oil
salt and pepper to taste
egg yolks for glazing

How to prepare

Heat oil in a frying pan and fry onions until they are soft. Then, add anchovies and mash them with a fork. Stir for a few minutes.
Add spinach and blend it well with the other ingredients.
If using peas, add them to the mixture.
Season with salt and pepper if needed.
Make sure the spinach is well drained to avoid a watery filling.
Cook over a low flame for an additional 5 minutes, then let it cool.
Prepare the pastry by rolling it out thinly and cutting it into rounds of about 12 cm using a saucer as a guide.
Place spoonfuls of the filling in the center of each round.
Moisten the edges of the pastry and fold it around the filling, creating pleats. Leave the middle uncovered so that the filling is visible.
Glaze the pastry by brushing it with a mixture of egg yolk and a little milk or water.

Variations

Add pine nuts or sun-dried tomatoes to the filling for added flavor.
Substitute the anchovies with smoked salmon or prosciutto for a different twist.
Use puff pastry instead of short pastry for a flakier crust.

Cooking Tips & Tricks

Make sure to drain the spinach well to avoid a watery filling.

- Be sure to blend the spinach and anchovy mixture thoroughly to ensure a well-combined filling.

- You can add other ingredients such as pine nuts or sun-dried tomatoes for added flavor.

- Brushing the pastry with egg yolk before baking will give it a golden and shiny finish.

Serving Suggestions

Serve the spinach and anchovy pastries hot or cold as a light lunch or snack. They pair well with a side salad or a cup of soup.

Cooking Techniques

Be sure to blend the spinach and anchovy mixture well to ensure a smooth and well-combined filling.

- Fold the pastry around the filling carefully to create a neat and attractive shape.

Ingredient Substitutions

You can use frozen spinach instead of fresh spinach if desired.

- Substitute green olives for black olives if preferred.

- Use vegetable oil instead of olive oil for a lighter flavor.

Make Ahead Tips

You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Assemble the pastries just before baking for the best results.

Presentation Ideas

Arrange the spinach and anchovy pastries on a platter and garnish with fresh herbs or lemon wedges for a decorative touch.

Pairing Recommendations

Serve the spinach and anchovy pastries with a glass of white wine or a refreshing iced tea for a perfect pairing.

Storage and Reheating Instructions

Store any leftover pastries in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of spinach and anchovy pastries contains approximately 300 calories.

Carbohydrates

Each serving of spinach and anchovy pastries contains approximately 25g of carbohydrates.

Fats

Each serving of spinach and anchovy pastries contains approximately 15g of fats.

Proteins

Each serving of spinach and anchovy pastries contains approximately 8g of proteins.

Vitamins and minerals

Spinach is a rich source of vitamins A, C, and K, as well as minerals such as iron and calcium. Anchovies are high in omega-3 fatty acids and protein.

Alergens

This recipe contains gluten from the short pastry and fish from the anchovies. It may also contain traces of nuts if added as a variation.

Summary

Spinach and anchovy pastries are a nutritious and delicious snack that is high in vitamins, minerals, and protein. They are a great way to incorporate leafy greens and fish into your diet.

Summary

Spinach and anchovy pastries are a flavorful and nutritious snack that is perfect for any occasion. With a delicious filling of spinach, anchovies, and olives, these pastries are sure to be a hit with your family and friends. Enjoy them hot or cold for a satisfying treat that is both delicious and healthy.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Spinach and Anchovy Pastries. It was tucked away in an old, dusty cookbook that I inherited from my own grandmother, who was known for her delicious baked goods. As I read through the ingredients and instructions, I couldn't help but be intrigued by the combination of flavors and textures - the earthiness of the spinach, the saltiness of the anchovies, and the flakiness of the pastry.

I decided to give the recipe a try, eager to see if I could recreate the savory pastries that had captured my imagination. I gathered all the necessary ingredients - fresh spinach, salty anchovies, buttery pastry dough - and set to work in my kitchen, just as my grandmother had done so many times before.

As I chopped the spinach and minced the anchovies, the familiar scents of my childhood filled the air. I could almost hear my grandmother's voice guiding me through the recipe, her gentle hands showing me how to fold the dough just right. It was as if she were there with me, passing down her culinary wisdom from one generation to the next.

The pastries baked to a golden perfection in the oven, and when I took my first bite, I was transported back in time to my grandmother's kitchen. The flavors were complex and satisfying, the anchovies adding a briny richness to the tender spinach. I knew then that this recipe would become a staple in my own repertoire, a way to honor my grandmother's legacy and share her love of cooking with my own family.

Over the years, I have made these Spinach and Anchovy Pastries for countless gatherings and special occasions. Each time, they are met with rave reviews and requests for the recipe. I always smile and think of my grandmother, grateful for the knowledge she passed down to me and the joy I am able to bring to others through my cooking.

I have come to realize that recipes are more than just a list of ingredients and instructions - they are a link to the past, a way to connect with loved ones no longer with us. In every bite of these pastries, I taste the history of my family, the love and care that went into each meal my grandmother prepared.

As I sit at my kitchen table, savoring the last crumbs of a freshly baked Spinach and Anchovy Pastry, I feel a deep sense of gratitude for the culinary traditions that have been passed down through the generations. I am proud to carry on my grandmother's legacy, sharing her recipes with those I hold dear and keeping her memory alive through the food I create.

And so, as I close the old cookbook and tuck it back onto the shelf, I know that the recipe for Spinach and Anchovy Pastries will always hold a special place in my heart. It is a reminder of the love and connection that food can bring, a tangible link to the past that I will cherish for years to come.