Torta tal-Irkotta (Maltese Ricotta Pie)

Name: Torta tal-Irkotta (Maltese Ricotta Pie)
Prep time: 25 min
Cook time: 45 min
Yield: 6 people
Cuisine: Maltese
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

A traditional Maltese savoury ricotta pie with eggs, parsley, and cheese in golden shortcrust pastry. Simple, comforting, and excellent warm or cold.

Prep: 25 minutes Cook: 45 minutes Servings: 6 people

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Watercolour illustration of savoury ricotta pie with a white cheese and parsley filling.

Torta tal-Irkotta is a Maltese savoury ricotta pie with a mild, creamy filling enclosed in shortcrust pastry. Eggs help the filling set, while parsley and grated cheese give it flavour. This is a lunch or supper pie rather than a sweet ricotta dessert. Drain the ricotta before mixing, and give the baked pie time to rest so each slice holds its shape.

Ingredients

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Measures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.

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.

Ingredient Guide

Ricotta: The key is moisture. A very wet tub needs draining before it goes into the pastry, even if the label says ricotta.
Three filling eggs: These bind the cheese mixture as it bakes. Keep them separate from the extra egg used for glazing.
Grated hard cheese: This adds savoury depth and salt. Taste the cheeses before deciding how much extra salt to add.
Parsley: Fresh chopped parsley lifts the mild filling. The optional onion and nutmeg add another layer of flavour.
Shortcrust pastry: Use unsweetened pastry. The 500g is for the base and lid of a 24cm pie.

Ingredient Substitutions Outside Malta

Ordinary supermarket ricotta works if properly drained. A full-fat ricotta generally gives a richer filling; low-fat tubs may behave differently and still need draining.

Use a finely grated mature cheese if you cannot find the one you usually buy. For a vegetarian pie, choose cheese made with vegetarian rennet and pastry made without animal fat. Cottage cheese is wetter and lumpier, so it will not give the same filling without further adjustment.

Tips for a Set Filling and Crisp Base

Drain wet ricotta in a fine sieve over a bowl in the fridge. It should hold a soft mound without liquid pooling around it.
Mix the filling just until combined. There is no need to beat air into it.
Keep pastry cool and avoid stretching it tightly into the dish, which can encourage shrinking.
Check that the centre is set as well as the lid being golden. Rest for at least 15 minutes before slicing.

How to Serve Torta tal-Irkotta

Serve with salad, olives, or Kapunata. For individual ricotta pastries, try Pastizzi tal-Irkotta. Torta tal-Laħam is a meat-filled alternative for another day, and our baking and pastry collection brings the pies together.

Storage and Reheating

Refrigerate within two hours; use within 48 hours or freeze. Reheat once, until hot throughout. FSA guidance.

Wrap individual slices for storage. Reheat in an oven to help the pastry crisp; cover the lid loosely if needed. Keep slices chilled for lunchboxes or picnics until ready to eat. Freezing may leave the ricotta filling a little grainier after thawing.

Frequently Asked Questions

Is Torta tal-Irkotta sweet or savoury?

This recipe is savoury, with parsley, cheese, and black pepper. It contains no sugar in the filling.

Why did the filling release water?

The ricotta may not have been drained enough. Extra vegetables can also introduce moisture; drain any additions and avoid increasing the filling beyond what the pastry case can hold.

Can I make it without the onion or nutmeg?

Yes. Both are optional. Ricotta, eggs, grated cheese, and parsley provide the main flavour and structure.