Pies & oven dishes / RICETTI
Maltese ricotta and broad-bean pie
A spring pie of ricotta, Maltese cheeselets and fresh broad beans.
◷ 95 min / 6 servings
Method
- Boil beans for 5 minutes and drain. Remove thick skins if needed and cool.
- Mash ricotta and cheeselets. Mix with 2 eggs, cheese, beans and mint. Season.
- Line a 24 cm dish with two-thirds of the pastry. Fill and cover with the rest, seal and cut a steam hole.
- Brush with remaining egg and bake 40–45 minutes at 190°C, or 170°C fan. Rest 10 minutes before slicing.
✳ From the kitchen
Broad beans distinguish this seasonal version from plain ricotta pie.
Tradition reference
Gululu · Traditional broad-bean dishes ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.