Lampuki and Spinach Pie
Serves 4
Prep Time 45 mins
Cooking 30 mins
Level high
Ingredients
- 1Kg Lampuki (Dolphin fish)
- can Mayor Diced Onions
- 400g Mayor Polpa (tomato pulp)
- 2Kg, previously boiled Spinach
- 100g Three Hills Kunserva (tomato paste)
- 100g Black Olives
- 50g, drained Capers
- Fresh, chopped Mint
- Salt & Pepper
Clean the fish, or better still get your fishmonger to do it for you. Cut into slices and roll in the flour. Fry fish in hot oil until golden brown, allow cooling. In the same pan, add the chopped onions, the Mayor Polpa and Three Hills Kunserva and simmer for around 15 minutes on low heat. Add all the remaining ingredients and cook over low heat for another 30 minutes Add the fish to the mixture and mix well. Roll out the pastry and put it onto an oiled/buttered 28cm round pie dish and prick the base with a fork. Add the fish mixture and cover with the remainder of the pastry. Prick the top as well so excessive steam comes out of the pie. Cook in the preheated oven for about 30 minutes or until pastry is golden.
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