Torta tal-ispinaċi
Pastry: use olive oil pastry or normal short crust pastry
Filling: Steam a kilo of fresh spinach for a few minutes; drain well. In a pan saute one chopped onion, 4 cloves chopped garlic, one large can tuna, one can chopped anchovies, a few broccoli and cauliflower florets, 200g chopped olives, some frozen pease,optional, but nicer, a small portion of smoked salmon; add spinach and season well. Cook for around 45 minutes, cool and add some grated cheddar cheese, and 2 beaten eggs. Assemble the pie and brush the top with more beaten egg. Bake in a pre-heated moderate oven (fan electric 175 lowered to 150) for about an hour. Nice served warm or cold for picnics!