Spinach and tuna pie (Torta tat-tonn u l-ispinaci)

Let's begin with the pastry:

Ingredients:

• 1kg plain flour (lamb brand)
• 150 ml Olive Oil 
• 1 egg (for egg wash)
• 500ml of water - add accordingly 
• 1 tbsp of sesame seeds (lamb brand)
• 1/4th tspn salt 

For the filling:

• 800g spinach
• 1 chopped onion
• 2 cloves of garlic (minced)
• 5 cans of tuna 
• 1 tspn dried mint
• 1 tspn dried marjoram
• 1 tspn dried basil
• 1/4th tspn mixed spice 
• 1 tspn dried oregano (lamb brand)
• 6 tbsp kunserva (tomato puree) 
• 5 Kalamata olives (destoned)
• 1 tbsp capers
• 2 tbsp raisins (lamb brand)
• salt and pepper (accordingly)

Method:

1. In a mixer equipped with the pastry attachment, add the sifted flour and the olive oil, a pinch of salt and combine. Once a crumby mixture starts forming, add the water accordingly until the dough forms. Wrap the dough in reusable wrap (I used Frank wrap) and let it rest for 30 minutes in the fridge until you prepare the filling.
2. Pre-cook the frozen spinach as instructed. Next in a pan, lightly fry the onions, garlic and herbs to release all the flavours. Next lightly fry the tomato puree until an aroma develops. Combine the resulting mixture with the spinach. Next add the tuna, the destoned olives (chopped), capers, raisins and season accordingly. Mix well.
3. Next, roll out the pastry on an oven dish coated with baking paper (save 1/2 of the pastry to cover the top portion) 
4. Fill the pastry bottom with the filling and gently cover it using the remaining pastry. 
5. Next, pierce the top of the pastry, cover with egg wash and sprinkle some sesame on top for that extra satisfying crunch!
6. Bake in the oven at 180 degrees for around 35 minutes.
7. Serve and enjoy!

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