ingredients

10 beautiful whole anchovies with salt
1 roll of broken dough
1 roll of puff pastry
125 g young fresh spinach
30 g pine nuts
1 clove of garlic
60 g of bread
2 eggs 1 white
Olive oil

Steps

Step 1

Rinse the anchovies under cold water , open them in 2, tear off the ridge (it comes all alone) and the tail, then desalinate the nets in a large bowl of cold water, at least 30 min; change the water 2 times. Rinse, chop finely, cook fresh spinach 3-4 min in a non-fat frying pan, stirring often. Pour them in a salad bowl, let them warm up.

2nd step

Blend the bread in pieces with the propeller . Mingle it with spinach with eggs, pressed garlic, pine nuts, drained anchovies finely chopped; do not salt, pepper well.

Step 3

Line a 19-20 cm diameter pan with the broken dough on its paper. Let it exceed 2 cm, cut the rest. Oil it. Spread the stuffing. Cover with the puff pastry; cut the turn leaving 2 cm. Wrap the broken and puffed pasta round by pinching well to solder. Coat egg white. Place in the fridge for at least 10 minutes and preheat the oven to 200 ° C (item 6). Bake 25 min.

tips

For a tangy flavor, replace the spinach with young leaves of sorrel.
To decorate, cut patterns in the dough rolls without re-spreading them, fix them on the pie with egg white before baking.
For the aperitif, cut the falls into triangles, coat them with anchovy paste or curry paste, bake 6-7 min at 180 ° C (tea 4).
Can be served as a starter, for 4 people.