Lunch/ Meal

Torta tal-Irkotta – Ricotta Pie

Looking for the perfect savoury pie recipe that’s not a quiche?
We’re going to show you how to make this delicious savoury ricotta pie that can be served hot or cold. This is a great dish to make if you’re looking for something different or if you’re just getting started cooking. Now let’s get started and start cooking!

Torta tal-Irkotta - Ricotta Pie

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By MC Serves: 3-4

Looking for the perfect savoury pie recipe that's not a quiche? We're going to show you how to make this delicious savoury ricotta pie that can be served hot or cold. This is a great dish to make if you're looking for something different or if you're just getting started cooking. Now let's get started and start cooking!

Ingredients

  • golden drop Olive oil
  • 1 large onion
  • 200g peas
  • 50g spring onions, chopped
  • 50g rucola
  • Handful parsley
  • Handful mint
  • Handful dill
  • 250g, ricotta cheese
  • 60g fior di vita feta crumbled
  • 1 lemon, zest only
  • 2 eggs
  • Salt and pepper
  • Aqua & Farina Brisee Pastry

Instructions

1

Pour 2 tablespoons of olive oil in a large, deep frying pan. Add the onion and saute for 8 mins over medium heat without browning.

2

Add the spring onions, peas, rocket, herbs and cook for 2 mins more. Remove from the heat and transfer to a colander to cool.

3

Once the mixture is cool, squeeze out as much water as you can and transfer to a mixing bowl. Add the three cheeses, lemon zest, eggs, salt, pepper and sugar and mix well.

4

Roll out the pastry and line the pie dish.

5

Fill with the mix and fold the excess pastry over the edge of the filling, trimming the pastry as necessary to create a 2cm overhang.

6

Cover the pie with another layer of pastry and seal the edges, eggwash and bake in the oven for approx. 40 mins at 200C until it turns golden brown.

7

Remove from the oven and allow the pie to rest for 10 mins before serving.

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