Maltese ricotta pie | SBS Food

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat while maintaining a similar texture.

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade dough

Whole wheat pastry adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

To make the dough, combine flour, salt and water on a floured bench and knead until smooth. Cover and rest in a cool place for 2 hours.

Roll out dough on a floured surface until it's paper thin, then smear with a thick layer of the soft butter.

Roll up the dough until you have a log, then coil it and leave it to rest for 30 minutes.

Lightly grease a 24 cm pie tin with butter. Roll out the dough to 3 mm thick and use it to line the tin. Use the remaining dough to make the lid for the pie and set aside.

Preheat oven to 220°C (200°C fan-forced).

To make the filling, heat oil in a large heavy-based pan, add onion and garlic and cook for 2 minutes on medium heat, then add the zucchini, pumpkin and peas and cook for 5 minutes, until it has softened. Remove from heat, add herbs and set aside.

In a large bowl, mix eggs with ricotta. Add zucchini mixture and mix well. Season with salt and pepper.

Spread the filling in the pie dish, then cover with the pastry lid. Crimp the edges together to seal and snip the top of the pie to release steam during cooking.

Place the pie in the oven, reduce the temperature to 200°C and bake for 35-40 minutes, or until golden brown. Cool for a few minutes in the tin before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens