Espinagada. Majorcan Pie

With this basic pastry dough you can make a variety of pies.
In Majorca there are as many variations as there are cooks.
The name literally means 'full of spinach' and the vegetables can be combined with fish or pork.

For the pastry:

• 100 gr melted lard or butter
• 100 ml olive oil
• 200 ml orange juice
• 1/2 tsp salt
• flour, between 300-350 grams
  

Mix all of the ingredients for the pastry with a fork in a bowl, this way you can avoid getting your hands too dirty. Start with a little flour at a time until the pastry comes together. Once it starts to form a dough, finish with your hands. Handle it as little as possible.

Make a ball with the pastry, cover in cling film and refrigerate for 30 minutes.

Filling:

• 200 gr shredded spinach
  
• 1 onion, chopped finely
• 2 cans of tuna in oil
• salt, pepper, chili flakes to taste
  

Fry the onion gently in a little oil, for about 5 minutes until starting to colour. Add the shredded spinach, cook for a further 3 minutes. Season and turn off the heat.
Now mix the spinach with the tuna. Let it cool down.

Cut the pastry in two equal pieces. Roll out half of the pastry and use it to line a greased shallow pie plate. Place the stuffing on the pastry.
Roll out another circle of pastry and place on top of the vegetables. Crimp the pie closed.

Bake for 35 minutes at 180ºC.
Serve hot or cold.