Each month we bring you a recipe using local produce in season in collaboration with
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Lampuki open pie
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Ingredients for 2 persons:
- 1 Onion
- 4 Garlic Cloves
- 1 Bell Pepper (colour of your choice)
- 5 Baby Potatoes
- 100g Cherry Tomatoes
- 2 Lampuki Fillets
- 1tsp Relish Premium Fish Rub
- 2tsp Olitalia E/V Olive Oil
- 2tbsp Flora Salted Butter (melted)
- 50g Black Olives (pitted)
- A handful of Baby Spinach
- Salt & Pepper
- 6 Sheets of Filo Pastry
- 1tsp Sesame Seeds
- Fresh Parley
Directions:
- Prepare all the vegetables and cut the fish into bite-size pieces.
- Mix the fish with the seasoning.
- Place 1 teaspoon of olive oil in a saucepan and gently fry the onion and garlic.
- When the onion starts to soften add the potatoes and continue frying for about 5 minutes.
- Then add the bell peppers and tomatoes, cook for 2 minutes and add the fish, olives and season to taste.
- Mix gently and then add the spinach.
- Lower the heat and cover. Cook for 5 minutes and turn off.
- Gently mix everything and allow it to cool down. Discard all the liquid and be careful not to break the fish.
- Melt the butter and add a teaspoon of olive oil to it.
- Line a baking dish with baking paper. I like to wet mine so that it fits better. Make sure that you squeeze it well first. We don’t need water.
- Open the filo pastry and spread about 6 sheets on the dish leaving half of the sheets overlapping the rim.
- You need to work fast here as the sheets will dry quickly.
- Brush some butter mixture at the bottom then, add your fish mixture.
- Do not use the liquid that comes out from the fish and spinach or else you will end up with a soggy pie. We need a crispy one.
- Brush the filo sheets with butter and fold them on the dish borders.
- Brush the top of the pastry again and sprinkle with sesame seeds.
- Bake in a 180°c preheated oven for 30 minutes or until nicely golden.
- Serve it with freshly chopped parsley. Can be enjoyed warm or cold.
Recipe courtesy of https://cheat.mt/
