Good Friday… one of those days where those who observe he tradition of not eating meat, tend to find it somewhat hard to figure out what to eat or snack on! We love these qassatat and thought you would love them too! 

The recipe is both in English and Maltese for everyone to be able to understand it. This method is for making mini qassatat for snacking on however you may choose any size you wish or even turn this into a pie!

If you have any other version, it would be great for you to share it with us and the rest of our followers! 

qassatat
Image: Pinterest

INGREDIENTS

For the pastry:

  • 400 grams flour
  • 250 grams butter
  • 1 egg lightly beaten plus 1 egg for glazing the pastry
  • 2 tablespoons water

For the filling:

  • 500 grams fresh spinach (I used 2 packets of 250 grams fresh spinach)
  • 150 grams canned peas
  • 2 garlic cloves crushed
  • 30 grams anchovies chopped 
  • 2 cans tuna in oil 
  • 1 tablespoon capers (optional)
  • 15 olives chopped
  • 1 tsp each of mint, parsley and basil
  • Seasoning

METHOD

  • Make the pastry first.
  • Using your fingers mix the flour and butter together so that it resembles bread crumbs.
  • Mix in the egg and slowly form a dough.
  • Add in a little water if necessary to make the dough which is firm but soft.
  • Place in the fridge for about half an hour while you are making your filling.
  • In a frying pan on medium heat add some butter.
  • Fry the spinach and garlic until the spinach has wilted.
  • Add in the peas, then all the other ingredients. When adding the anchovies add a little at a time and keep adding more if you prefer to. 
  • Add the canned tuna to the mixture. 
  • Mash slightly and season with salt and pepper.
  • Allow to cool.
  • When the pastry is ready from the fridge, Take it out and roll about 5mm thick.
  • Using a round cutter 11 cm in diameter cut out circles of the pastry.
  • With the pastry bring up the edges and form pleats to create a small basket.
  • Preheat the oven to 200oC.
  • Add in the mixture with a small spoon until filled. Continue to do this until all of the pastry is used up.
  • Brush each qassatat with beaten egg.
  • Place on a baking tray and bake in the oven for 15 – 20 minutes until golden brown. You don’t want to over bake the qassatat as the filling will dry out too much.

This recipe described in the method is for mini qassatat. Of course you can decide on the size of qassatat you wish to do!

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INGREDJENTI

Għall-għaġina:

  • 400 gramma dqiq
  • 250 gramma butir
  • 1 bajda mħabbta (u bajda oħra biex tiżbogħ l-għaġina)
  • 2 mgħaref ilma

Għall-mili:

  • 500 gramma spinaċi friska (jew tal-friża jekk ma ssibx friska) 
  • 150 gramma piżelli (friski jew tal-bott)
  • 2 sinniet tewm midħuna
  • 30 gramma inċova mqatta’ biċċiet żgħar 
  • 2 landi tonn taż-żejt
  • 1 mgħarfa kappar (jekk tiggustah)
  • 15-il żebbuġa mqatta’
  • 1 kuċċarina minta, tursin u ħabaq
  • Bżar u melħ

METODU

  • L-ewwel aħdem l-għaġina billi tħallat kollox flimkien u b’idejk tħaddem l-ingredjenti sakemm kollox jiġi qisu ramel. 
  • Żid il-bajda u ftit ftit ħaddem kollox sakemm tiġi għaġina.
  • Żid ftit ilma jekk ikun hemm bżonn biex l-għaġina tiġi soda imma ratba fl-istess ħin.
  • Poġġi l-għaġina fil-friġġ għal madwar 30 minuta sakemm tipprepara il-mili. 
  • Ġo taġen fuq nar medju saħħan ftit butir. 
  • Qalli l-ispinaċi u t-tewm sakemm issir l-ispinaċi.
  • Żid il-piżelli u l-ingredjenti l-oħra. Meta żżid l-inċova (jekk tiggustaha) ara li ma titfax iżjed milli tiggosta, tinsiex li tkun mielħa!
  • Ħawwad kollox flimkien u żid ftit bżar u melħ skont il-gosti tiegħek. Jekk użajt l-inċova, m’għandekx għalfejn iżżid il-melħ!
  • Ħalli t-taħlita tiksaħ.
  • Sa dan it-tant, oħroġ l-għaġina mill-friġġ u iftaħha. Il-ħxuna tagħha għandha tkun ta’ madwar 5mm. 
  • Uża forma tonda ta’ madwar 11-il ċentimetru u aqta’ l-forom bl-għaġina. B’subgħajk tella’ t-truf tal-għaġina biex tifforma qoffa żgħira. 
  • Sa dan it-tant saħħan il-forn f’temperatura ta 200 grad celsius.
  • Żid it-taħlita ġo kull qoffa li ffurajt sakemm tuża l-għaġina kollha. 
  • Iżbogħ l-għaġina bil-bajda mħabbta u poġġi kollox fil-forn.
  • Bħala sajran idumu madwar 15-20 minuta, sakemm tarahom jiħmaru.

Din ir-riċetta tqassam l-għaġina u l-mili f’qassatat żgħar. Il-qassatat tista’ tagħmilhom tad-daqs li tixtieq inti.