Qassatat ta` l-Incova

Short pastry dough

• 1 kg flour
• 500 grms butter or margerine
• some salt
• cold water

Filling

• 800 grms spinach
• 12 anchovy fillets
• 4 medium sliced onions
• 200 grms processed peas
• 4 teaspoons olive oil
• 100 grms green olives
• 2 tablespoons tomatoe puree
• salt and pepper
• eggs for eggwash

Instructions

1. Prepare the short crust pastry and allow to rest for one hour in the fridge
2. Heat the oil and fry the shredded onions until soft
3. Add the chopped anchovies to the onions and continue to cook, add the olives and the tomatoe puree and cook for about for minutes
4. Add the peas and cook well.
5. Finally add the drained spinach and allow to cook for about seven minutes.
6. Season with salt and pepper and allow to cool
7. Roll out the short pastry to the thickness of about 5 mm and cut rounds of about 12 cm
8. In the middle of the short crust pastry place a spoonful of the spinach mixture and form the qassata.
9. Eggwash the qassata and bake for around 20mts gas mark 180