# Torta tal-Ispinaċi u t-Tonn (Maltese Spinach and Tuna Pie) Source: https://www.malteserecipes.com/recipes/torta-tal-ispinaci-u-t-tonn/ A Maltese shortcrust pie filled with spinach, tuna, olives, capers and mint, with a sesame-sprinkled lid. Prep time: 45 minutes (plus 30 minutes chilling and filling cooling) Cook time: 1 hour 25 minutes Servings: 6 people Tags: pie, pastry, spinach, tuna, fish, traditional, maltese-classic ## Ingredients Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/). - 400g plain flour, plus extra for rolling - 200g cold butter, diced - 1/2 tsp fine salt, for the pastry - 100-120ml cold water, added as needed - 2 tbsp olive oil - 1 onion, finely chopped - 2 garlic cloves, finely chopped - 3 anchovy fillets in oil, drained and chopped - 1 tbsp concentrated tomato paste (kunserva) - 700g frozen leaf spinach, thawed and squeezed very dry - 250g canned tuna, drained weight - 60g pitted black olives, chopped - 1 tbsp capers, rinsed and chopped - 1 tsp dried mint - Finely grated zest of 1/2 lemon - Black pepper and a little salt, to taste - 1 egg, beaten, for sealing and glazing - 1 tsp sesame seeds ## Instructions 1. **Make the pastry**: Mix flour and pastry salt. Rub in the cold butter until the mixture resembles coarse crumbs. Add cold water gradually, just until it comes together. Divide into two pieces, making one slightly larger for the base. Flatten, wrap and chill for at least 30 minutes. 2. **Start the filling**: Heat the oil in a wide pan. Soften the onion for 8 minutes, then stir in garlic and anchovies for 1 minute. Add kunserva and cook for 1 minute. Chop the squeezed spinach, add it and stir over medium heat for 5-8 minutes until no liquid pools in the pan. 3. **Finish and cool**: Fold in tuna, olives, capers, mint, lemon zest and pepper. Taste before adding salt. Transfer to a shallow dish and cool completely before filling the pastry. 4. **Fill the pie**: Heat the oven to 200°C (fan 180°C), with a metal baking tray inside. Roll out the larger pastry piece to about 3mm and line a 24cm metal pie tin. Add the cooled filling without pressing it into a solid block. Brush the pastry rim with egg. 5. **Close and bake**: Roll out the lid, cover, press the edges together and trim and crimp. Cut two steam slits. Brush with egg and sprinkle with sesame. Place on the hot tray and bake for 55-65 minutes until golden, with cooked pastry underneath and a piping-hot filling. Shield the lid loosely with foil if it colours too quickly. 6. **Rest**: Leave for 15 minutes before cutting into six portions. ## A Dry Filling Makes Better Pastry Squeeze thawed spinach firmly in a clean cloth or sieve before weighing it into the pan. The listed 700g is the frozen packet weight before squeezing. Cook off any remaining moisture and cool the filling fully; warm, wet spinach makes the pastry difficult to handle and softens the base. For fresh spinach, start with about 1.2kg, wilt in batches, drain, squeeze and chop. The final moisture level matters more than an exact fresh-to-frozen conversion. ## Tuna, Anchovies and Seasoning Use canned tuna in oil or brine, drained well. Break it into flakes as you fold it through. The anchovies add seasoning to the onion base; they are used here alongside the tuna. Olives and capers also bring salt, so taste the filling before adding more. Explore other doughs and fillings in [Maltese baking and pastry](/collections/maltese-baking-and-pastry/). ## Make Ahead The cooked filling can be cooled promptly and refrigerated overnight. Keep it chilled until assembly. Refrigerate leftover pie within two hours and use within two days, reheating until piping hot throughout. ## Spinach and tuna in Maltese pastry Spinach and tuna are a familiar Maltese pie filling, made as individual pastries or a family-sized pie. Olives, capers, mint and sometimes anchovies bring the savoury, tangy flavour. The combination is also found in Lenten cooking. This version makes a closed shortcrust pie to share. ## Explore the collections - [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/) - [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/) ## Serve with or cook next - [Qassatat tal-Inċova (Spinach and Anchovy Pies)](https://www.malteserecipes.com/recipes/qassatat-tal-incova/): Try spinach and anchovies in small open-topped pastries. - [Torta tal-Lampuki (Maltese Fish Pie)](https://www.malteserecipes.com/recipes/torta-tal-lampuki/): Make a different Maltese fish pie when lampuki are available. - [Kapunata (Maltese Vegetable Stew)](https://www.malteserecipes.com/recipes/kapunata/): Serve a vegetable accompaniment with a slice of pie.