Pies & oven dishes / RICETTI
Gozitan cheeselet pie
Fresh cheeselet pie with dried cheeselet for a stronger flavour.
◷ 85 min / 6 servings
Method
- Mash fresh cheeselets with 2 eggs. Add dried cheeselet, parsley and pepper.
- Roll two-thirds of the pastry and line a 24 cm dish.
- Add filling and cover with remaining pastry. Seal edges and cut a steam hole.
- Brush with remaining egg and bake 40–45 minutes at 190°C, or 170°C fan, until golden and filling is set.
✳ From the kitchen
This filling uses cheeselets rather than ricotta. Taste the cheese before adding salt.
Tradition reference
Government of Malta · Traditional agro-food consultation collection, 2024 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.