Pies & oven dishes / RICETTI
Maltese savoury ricotta pie
A savoury pie of ricotta, eggs and parsley.
◷ 75 min / 6 servings
Method
- Heat oven to 190°C, or 170°C fan. Mix ricotta with 2 eggs, cheese and parsley. Season.
- Line a 24 cm pie dish with two-thirds of the pastry.
- Add filling and cover with remaining pastry. Seal edges and cut a steam hole.
- Brush with remaining egg and bake 40–45 minutes until golden and filling is set. Rest 10 minutes.
✳ From the kitchen
This ricotta pie is savoury rather than a sweet tart.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.