Basically Season 2 #7: How To Make Pastizzi

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower-fat option while maintaining creaminess.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine provides a healthier fat alternative.

peas

🥗Healthier: edamame

💰Cheaper: canned peas

Edamame is a nutritious alternative with similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still being versatile.

Make the phyllo pastry by mixing 1.5 cups of flour, 0.5 cup of water, 1 tablespoon of olive oil, and salt in a large bowl.

Add enough vegetable shortening to the dough and mix until combined.

Refrigerate the dough for 30 minutes.

Prepare the ricotta filling by mashing together 400 grams of ricotta, salt, pepper, and chopped parsley in a large bowl.

Add Parmesan or mozzarella to the ricotta mixture and mash together.

Combine the ricotta mixture with 1 beaten egg or semolina for a traditional approach, then refrigerate.

Roll out half of the dough on a flat surface until very thin.

Spread vegetable shortening on the rolled-out dough and roll it tightly into a long strand.

Repeat with the second half of the dough and coil it around the first strand.

Preheat the oven to 180 degrees Celsius.

Uncoil the pastry and cut it into small discs.

Place a dollop of the ricotta filling in the center of each disc and shape it into a pastizzi.

Bake in the oven for about 20 minutes, keeping an eye on them to prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens