Torta tal-Lampuki (Maltese Fish Pie)

Name: Torta tal-Lampuki (Maltese Fish Pie)
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 servings
Ingredients: 700 g lampuki (mahi-mahi or dolphinfish) fillets skinned and deboned; 2 tbsp olive oil; 1 large onion (150g) finely chopped; 2 cloves garlic minced; 200 g fresh spinach chopped; 400 g chopped tomatoes (fresh or tinned); 2 tbsp tomato paste; 2 tbsp capers rinsed; 60 g green olives sliced; 30 g pine nuts; Small handful fresh parsley chopped; Salt and black pepper to taste; Optional: pinch dried mint or marjoram; 2 sheets shortcrust pastry (about 500g total); 1 egg beaten (for glazing)

Torta tal-Lampuki is Maltese fish pie: lampuki, also called mahi-mahi or dolphinfish, baked with vegetables inside a pastry case. This version uses…

Maltese lampuki pie with mahi-mahi, spinach, olives, capers, and pine nuts in shortcrust pastry. Makes one 24cm pie for 6-8 people.

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Prep30 minsCook75 minsServes6DifficultyMedium

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

What Goes in Lampuki Pie?

This pie combines lampuki, spinach, tomatoes, olives, capers, and pine nuts inside shortcrust pastry. The egg in the ingredient list is for glazing the lid. The filling varies between cooks; the vegetables and quantities above describe this version.

Use a 24cm round baking dish and enough pastry to line it and make a lid. Ready-rolled sheets vary in size, so check that yours reach up the sides before adding the filling.

Buying Lampuki in Malta or Abroad

Ask for 700g of skinned, deboned fillets, rather than 700g of whole fish. The head, bones, and trimmings are not part of the filling weight. Check the pieces for remaining bones before cutting them.

Outside Malta, look for mahi-mahi or dolphinfish. These names refer to the same fish; NOAA's mahi-mahi guide lists its alternative names. Sea bass or sea bream fillets are alternatives if you cannot find it, with a different texture and flavour.

Can I use frozen mahi-mahi?

Yes. Thaw it in the fridge, drain it, and pat it dry before cutting. Excess thawing liquid will make the filling wetter. Frozen fish makes the recipe accessible when local lampuki is unavailable; fresh fish is not a requirement for this home version.

How to Avoid a Soggy Fish Pie

Reduce the tomato mixture until thick rather than leaving a pool of liquid in the pan.
Let the spinach wilt and release its moisture before adding the fish.
Handle the fish gently so the filling keeps some distinct pieces.
Let the filling stop steaming before assembling: hot filling softens the pastry as you work.
Seal the edges and make vents in the lid so steam can escape in the oven.
Rest the baked pie for 15-20 minutes before cutting. A very hot filling is more likely to run when sliced.

The fish temperature in the method follows FoodSafety.gov's cooking guidance.

What to Serve With Lampuki Pie

Serve a slice with a green salad or Kapunata. The pastry already makes it a substantial main course. For more ways to cook the fish, compare the lampuki options in our seafood collection.

Cooking Questions

When is lampuki pie in season?

It is associated with Malta's late-summer and autumn catch. AgriFair's fisheries guide describes lampuki moving through Maltese waters from late August into December. Availability at your fishmonger varies; ask about the current catch.

Can I use puff pastry instead?

The recipe above uses shortcrust. Puff pastry is a different option, so follow its packet's temperature and handling instructions rather than assuming the same bake. In either case, keep excess liquid out of the filling.

How should I store leftovers?

Refrigerate within two hours and eat within 48 hours or freeze. Reheat only once, until hot throughout, following FSA guidance on cooked food. The pastry will soften in storage.

Recipe adapted from Maltese Recipes.