Qassatat tal-Inċova

Spinach and Anchovy Pies

Bake Maltese qassatat with shortcrust pastry and a bold spinach, anchovy, caper, and olive filling. This traditional recipe makes 8–10 savoury pies.

Prep: 20 minutes (plus 30 minutes chilling) Cook: 45 minutes Servings: 8-10 small pies
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Watercolour illustration of pleated Maltese pies with spinach, anchovies, olives and capers.

Ingredients

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Measures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.

Instructions

  1. Make the pastry: Rub the cold butter into the flour and salt until the mixture resembles breadcrumbs. Add cold water gradually, mixing until the dough just comes together. Do not overwork. Wrap in cling film and chill for 30 minutes.
  2. Sauté the aromatics: Heat the olive oil in a pan over medium heat. Add the chopped onion and cook for about 5 minutes until soft. Add the garlic and cook for another minute.
  3. Build the filling: Stir the anchovies into the onion and garlic until they start to break down. Add the squeezed spinach and tomato paste and cook for 5-7 minutes until there is no loose liquid. Remove from the heat.
  4. Finish the filling: Stir in the capers, olives, and parsley. Season with black pepper and add oregano or chilli flakes if using. Allow the filling to cool completely before shaping.
  5. Shape the qassatat: Preheat the oven to 180°C (fan 170°C). Roll the chilled pastry to about 3–4mm thickness. Cut out circles roughly 14–15cm in diameter. Place a spoonful of filling in the centre of each circle. Fold the edges inward in pleats, leaving the centre slightly open — this is the traditional Maltese style.
  6. Bake: Place on a lined baking tray and bake for 25–30 minutes until golden. Cool slightly before serving.

Qassatat tal-Inċova are traditional Maltese savoury pies filled with spinach, anchovies, capers, and olives. Commonly found in village bakeries across Malta, they are especially popular during Lent when meat is avoided. Their distinctive open-topped shape sets them apart from pastizzi, and the bold, salty filling is a hallmark of Maltese coastal cooking.

Serving Suggestions

Compare all three fillings and see shaping advice in the qassatat guide.

  • Serve warm or at room temperature
  • Add a squeeze of lemon to brighten the filling
  • Great as a snack, light lunch, or part of a spread
  • Pair with a simple salad or olives on the side

Traditional Notes & Tips

  • The centre is traditionally left open, unlike pastizzi — this is intentional and distinctive
  • Squeeze the spinach well and cook off loose moisture; a watery filling will make the pastry soggy
  • Anchovy flavour should be pronounced but balanced by the spinach and pastry
  • Butter shortcrust suits this recipe; use butter rather than the optional lard when avoiding meat products
  • The filling must be completely cool before shaping, or the pastry will soften
  • Qassatat are best eaten the same day but can be reheated in a low oven

An anchovy version of a bakery pastry

Spinach and anchovies are a familiar qassatat filling, sometimes with peas, tuna or other savoury additions. This version uses spinach, anchovies, capers and olives. It contains fish and is not vegetarian.