Qassatat with spinach, peas and anchovy - An Easter tradition

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.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.