Torta tal-Irkotta (Maltese Ricotta Pie)
A traditional Maltese savoury ricotta pie with eggs, parsley, and cheese in golden shortcrust pastry. Simple, comforting, and excellent warm or cold.
Ingredients
- 500g shortcrust pastry
- 750g ricotta, well drained
- 3 eggs
- 60g grated Parmesan or mature cheese
- Small handful fresh parsley, chopped
- 1 spring onion or small onion, finely chopped (optional)
- Pinch grated nutmeg (optional)
- Salt and black pepper to taste
- 1 egg, beaten, for glazing
Instructions
- Prepare the filling: Mix the drained ricotta with the eggs, grated cheese, parsley, onion if using, nutmeg, salt, and black pepper. The mixture should be creamy but not loose.
- Line the dish: Preheat the oven to 180°C (fan 170°C). Roll out half the pastry and line a 24cm pie dish, leaving a little overhang.
- Fill: Spoon in the ricotta filling and smooth the top.
- Cover: Roll out the remaining pastry and place over the filling. Seal and crimp the edges, trim any excess, and prick the top with a fork. Brush with beaten egg.
- Bake: Bake for 40-45 minutes until the pastry is golden and the filling is set. Rest for at least 15 minutes before slicing.
Torta tal-Irkotta is a simple Maltese savoury ricotta pie, often served warm for lunch or at room temperature as part of a spread. The filling is mild, creamy, and comforting, with parsley and cheese giving it a clean savoury flavour.
Serving Suggestions
- Serve warm or at room temperature
- Pair with salad, olives, or pickles
- Good for lunchboxes and picnics
- Cut into small squares for a buffet
Traditional Notes & Tips
- Drain the ricotta well so the bottom pastry stays crisp
- Some families add peas or broad beans when in season
- The filling should set but remain soft
- Letting the pie rest makes it easier to slice
- Leftovers reheat well in a moderate oven