Nanna's Maltese Ricotta Cheese Pie

Flaky pastry. Warm cheesy filling flavoured with fresh herbs. Sounds good right? This traditional Maltese dish is one of the most comforting winter warming dishes we're super excited to have on special in the cafe this season.

A tray of pie fresh out of the oven.

A tray of pie fresh out of the oven.

The recipe comes to us from our chef Christian's Maltese Nanna, she passed down the recipe in the style of Mosta, her home town. Christian's Nanna made the pie every Sunday accompanied by the traditional rabbit stew. 

The freshest creamy milk ricotta is paired with the sharp flavours of Pecorino and lemon rind, and fresh herbs give the otherwise rich dish a freshness.  Its also the perfect excuse to use buttery puff pastry that crisps beautifully, providing another interesting textural contrast to the soft cheesy interior.

Fresh herbs add flavour contrast.

Fresh herbs add flavour contrast.

Torta ta L-Irkotta is the traditional name for this pie. We can't for the life of us figure out how to pronounce this, so we're sticking with Ricotta Pie for now, but it hardly does this delicious subtly flavoured meal justice. We're not sure yet how long this tasty little Maltese will be on the menu so pop down on cold day and warm up with a slice and a hot a drink.