SPINACH AND ANCHOVY PIE (TORTA TA L-ISPINACI U NCOVA)
I am a native of the Island of Malta and my mother used to do this every now and then. You can also find this in what they call Pastizzeria where they sell cheese and pea cakes and spinach and anchovy qassatat...
Provided by Lara Familua
Categories Savory Pies
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 961.2, Fat 18.2, SaturatedFat 2.6, Cholesterol 0.8, Sodium 2318.6, Carbohydrate 172.7, Fiber 11.8, Sugar 7.4, Protein 27.1
RUSTIC ONION PIE
Provided by The Hearty Boys
Categories main-dish
Time 2h30m
Yield 12 to 18 pieces
Number Of Ingredients 9
Steps:
- To make the dough, put the flour in a large mixing bowl. Make a well in the center and add the oil and salt. Stir together with a wooden spoon and slowly add the water until a dough begins to form. Turn out onto a well floured surface and knead until smooth. Divide the dough into 2 balls, flatten into disks, wrap and refrigerate for 30 minutes or until ready to use.
- To make the filling, pour the olive oil into a large pot and place it over medium heat for 1 minute. Add the anchovies and cook, stirring until they dissolve. Add the onions, salt and pepper, stir and cover. Cook, stirring occasionally, until the onions are translucent, about 20 to 30 minutes. Set aside to cool.
- Preheat the oven to 325 degrees F. Remove the dough from the refrigerator and let it come to room temperature. Grease the baking sheet with olive oil and set aside.
- On a well floured work surface, roll out 1 of the disks to about 1/8-inch thick rectangle to fit the size of the sheet pan and line the pan with the dough. Spread the filling out over the dough, roll out the second disk a little larger than the sheet pan and place it over the onions. Crimp the edges, brush with olive oil and cut vent slits into the top. Transfer the pan into the top half of the oven and bake until the dough is golden brown, about 1 hour. Let cool, slice and serve at room temperature.
NORWEGIAN ANCHOVY PIE (JANSON'S FRA STELSE)
From "The Night Before Cookbook." They describe it as "a good luncheon or light supper dish, served with a salad and beverage.
Provided by ccferne
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Saute onions in 2 T butter over medium-low heat until golden.
- Peel and grate potatoes.
- Place half of grated potatoes in a buttered pie dish, then layer on onions, followed by anchovies, and finally the rest of the potatoes.
- Dot with remaining butter and sprinkle white pepper over top.
- Place in preheated 300 degree oven for a total of 50 minutes. After the first 10 minutes, pour on half of cream; 10 minutes later pour on the remaining cream.
- Serve immediately or refrigerate, covered, overnight.
- If serving the next day, bring to room temperature before heating in preheated 300 degree oven for 10-15 minutes.
Nutrition Facts : Calories 287.8, Fat 21.7, SaturatedFat 13.1, Cholesterol 79.8, Sodium 501.8, Carbohydrate 18.3, Fiber 2.3, Sugar 2.2, Protein 6.2
PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA)
Pissaladière is a pizza-like dish made in Southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in the Province of Imperia. It can be considered a type of white pizza, as no tomatoes are used. The dough is usually a bread dough thicker than that of the classic Italian pizza traditional topping consists of caramelized (almost pureed) onions, olives, garlic and anchovies. No cheese is used in France, however, in the nearby Italian town of San Remo, mozzarella is added.
Provided by Charlie_one
Categories World Cuisine Recipes European French
Time 3h45m
Yield 6
Number Of Ingredients 14
Steps:
- Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.
- Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.
- Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
- Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 39.1 g, Cholesterol 29.4 mg, Fat 22 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 765.2 mg, Sugar 8.1 g
FRESH SPINACH & ANCHOVY TART
This sophisticated quiche is easily smart enough for a dinner party
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 7
Steps:
- Preheat the oven to fan 160C/ conventional180C/gas 4. Boil the potatoes in salted water for 6 minutes, drain and cool under the cold tap and thinly slice. Pierce the bag of spinach and microwave for 21⁄2 minutes (or wilt in a pan with 2 tbsp water). When cool enough to handle, squeeze out the excess moisture and finely chop.
- Beat the cream, eggs and 50g/2oz cheese together in a large bowl. Chop half the anchovies and add to the bowl with the potatoes, spinach and plenty of black pepper. Pour into the pastry case (don't worry if it looks quite rough as this will add to the appearance later) and top with the whole anchovies and the remaining 2 tbsp of parmesan.
- Bake for 35-40 minutes until the mixture is set and the filling is just starting to turn golden. Allow to cool for a few minutes before removing from the tin. Serve warm or cold with a tomato and basil salad, or on its own as a starter.
Nutrition Facts : Calories 347 calories, Fat 23.5 grams fat, SaturatedFat 13.4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Protein 11.4 grams protein
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