Entree: Malta – Lampuki Pie (Savory Maltese fish pie made with lampuki and seasonal greens baked in a pastry crust)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 55 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 1 1/2 lb (680 g) lampuki fillets, skinned and diced
- 2 tbsp (30 ml) olive oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 2 leeks, white and light green parts only, cleaned and sliced, about 8 oz (225 g)
- 8 oz (225 g) Swiss chard or spinach, washed and roughly chopped
- 2 cloves garlic, minced
- 1/3 cup (80 ml) dry white wine
- 2 tbsp (30 g) capers, drained
- 1/3 cup (50 g) pitted black olives, sliced
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tsp (10 g) fresh dill, chopped
- Zest of 1 lemon and 1 tbsp (15 ml) lemon juice
- 2 large eggs (about 100 g total), lightly beaten
- 1/2 cup (50 g) grated hard cheese such as pecorino or aged ricotta salata
- Salt and freshly ground black pepper to taste
- 2 sheets ready-made shortcrust pastry, about 14 oz (400 g) total
- 1 tbsp (15 g) butter for greasing and dotting

Instructions

1. Preheat the oven to 375°F (190°C). In a large skillet heat the olive oil over medium heat and sauté the onion and leeks until soft and lightly golden, about 8–10 minutes; add the garlic and cook 1 minute more. Stir in the chopped chard or spinach and wilt, then deglaze with the white wine and cook until most liquid evaporates. Add the diced lampuki, capers, olives, parsley, dill, lemon zest and juice, season with salt and pepper and remove from heat to cool slightly.
2. In a large bowl combine the cooled fish and vegetable mixture with the beaten eggs and grated cheese. Line a 9-inch (23 cm) deep pie dish with one sheet of pastry, trim edges, fill with the lampuki mixture, dot with small pieces of butter, cover with the second pastry sheet, crimp edges and cut a few vents. Bake on a baking sheet until the pastry is golden and filling is set, about 45–55 minutes. Let rest 10 minutes before slicing and serving.