Torta tal-LampukiMahi-Mahi Pie
A savory pastry pie filled with firm fish, spinach, tomato, olives, and capers. Inspired by the traditional seasonal pie made in Malta, it bakes into a flaky crust with a moist, herb-scented filling.
Prep
30m
Cook
50m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Filling
- 650gMahi Mahi (cut into large chunks)
- 200gOnion (finely chopped)
- 300gTomato (finely chopped)
- 180gSpinach (roughly chopped)
- 30gCapers
- 70gBlack Olive (pitted)
- 15gFresh Parsley (finely chopped)
- 3gDried Oregano
- 35mlExtra Virgin Olive Oil
- 7gSalt
- 2gBlack Pepper
Crust
- 600gPastry Sheets
- 1pcsEgg (beaten)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a wide pan over medium heat. Add the onion and cook until soft.
- 02
Add the tomato, spinach, capers, black olive, dried oregano, salt, and black pepper and cook until the spinach wilts and excess liquid evaporates.
- 03
Add the mahi mahi and cook gently until just opaque and 63°C (145°F), then stir in the fresh parsley and cool the filling completely.
- 04
Preheat the oven to 200°C (400°F).
- 05
Line a 23 cm (9-inch) pie dish with half of the pastry sheets.
- 06
Add the filling and cover with the rest of the pastry sheets.
- 07
Seal the edges, cut a small steam vent, and brush with the egg.
- 08
Bake for 30 to 40 minutes, until deep golden and crisp.
- 09
Rest for 15 minutes before slicing.
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