Anchovy and Olive Borek

I make no apologies for sharing several recipes based on my beloved anchovy, which holds pride of place in my repertoire alongside eggplant. It is such a versatile ingredient to use in cooking, and just a hint can change a dish from the ordinary to the sublime. These savoury pastries always remind me of the taste of spanking-fresh fish, direct from the water at the edge of the Black Sea.