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Lampuki pie with green salad

Lampuki pie is a Maltese fish pie made with spinach, olives, and capers, served with a green salad. This recipe serves 4, takes 1 hour 10 minutes, is medium difficulty, and costs €3.80 per person. The key to success is squeezing the spinach dry so the bottom crust stays crisp.

Tonight we're eating like in Malta with lampuki pie, a fish pie with spinach and olives, served with a green salad.

Lampuki pie with green salad
Total time
1 h 10
Difficulty
Medium
Cost per person
€3.80
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Lampuki pie stands apart from classic pot pies thanks to its Mediterranean filling, where flaked fish mingles with wilted spinach, green olives, and capers. The result is salty and fragrant, with a flaky crust that shatters under the fork and a moist filling that holds its shape once it rests for ten minutes.

Keep this recipe for a weeknight dinner that feels a bit more special, or for having people over without spending hours in the kitchen. It takes some organizing between the tomato sauce, the spinach, and the poached fish, but nothing technical. Served with a green salad, it turns into a full meal in a single pie.

The ingredients

4 people

Fish counter

  • Cod or pollock fillets (or mahi mahi) 700 g

Bakery

  • Pie crusts 2

Frozen foods

  • Leaf spinach 400 g

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Tomatoes 2
  • Flat leaf parsley 6 sprigs
  • Green salad 1

Pantry

  • Pitted green olives 80 g
  • Capers 2 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Gluten, Lactose

The step by step recipe

  1. Sauté the onion and garlic in 2 tablespoons of oil, add the diced tomatoes, and let the mixture reduce. 10 min

    A well reduced sauce keeps the filling from soaking into the crust.

  2. Add the thawed and squeezed spinach, the olives, the capers, and the parsley, then let the filling cool. 5 min

    Squeeze the spinach in a clean kitchen towel until every last drop is out.

  3. Poach the fish in simmering water, drain it, and flake it into the filling, then season with salt and pepper. 8 min

    Pick out every bone carefully while flaking the fish with your fingers.

  4. Line a pie dish with one pastry sheet, spread the filling, cover with the second sheet, seal the edges, and prick the top.

    Brush the top with a little olive oil for a nice golden color.

  5. Bake at 200°C until the pie is golden, then serve it with the salad dressed in oil and vinegar. 35 min

    Let it rest for 10 minutes before slicing, the pieces hold together better.

Our tips to get it right

  • Pick a firm cod or pollock fillet, it flakes cleanly and won't turn mushy inside the filling.
  • Let the tomato sauce reduce until it's almost dry, since it adds the most moisture to the filling overall.
  • Prick the top crust well before baking so steam can escape and the pie doesn't puff up unevenly.

The variations

  • Swap the cod for mahi mahi, the traditional fish in this Maltese recipe, if you can find it.
  • For a vegetarian version, replace the fish with mashed hard boiled eggs or chickpeas, keeping the spinach and olives.
  • To save time, use pre cooked fresh spinach from the store or make the filling the day before, then just assemble and bake.

What to serve it with

  • Green salad with vinaigrette
  • A glass of dry white wine
  • Fresh lemon wedges

Storage

Lampuki pie keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cooled, in individual slices. Reheat it in the oven rather than the microwave so the crust stays crisp.

Questions about this dish

Can I make lampuki pie ahead of time?

Yes, you can assemble the raw pie the day before and keep it covered in the fridge. Bake it the next day, adding a few extra minutes if it goes in cold.

What fish works best instead of lampuki?

Cod and pollock both work very well, they're firm and flake cleanly. Mahi mahi stays closest to the traditional recipe if you can find it.

Can I use fresh spinach instead of frozen?

Yes, sauté 400g of fresh spinach in a pan until wilted, then squeeze it out well. Spinach loses a lot of volume as it cooks, so start with more than you think you need.

How do I keep the bottom crust from getting soggy?

The secret is draining the poached fish thoroughly and squeezing every last drop of water from the spinach. Reducing the tomato sauce well before assembling the filling also helps avoid this.

How long does it take to make a lampuki pie with a green salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a lampuki pie with a green salad?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lampuki pie with a green salad cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose. Always check the labels of the products you buy.

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