Say hello to this mouthwatering Ricotta and Peas Pie! Encased in a buttery, flaky puff pastry, its creamy ricotta and sweet pea filling strike the perfect balance of comfort and flavor.
Type of Cuisine:
Mediterranean
Prep Time: 25 minutes.
Cook Time: 50 minutes
How Many Servings?
8 servings
This Ricotta Pie Recipe with Peas & Leeks is a beloved classic from the Maltese Islands—a true Mediterranean comfort dish. Creamy ricotta, sweet peas, and tender leeks are nestled in flaky puff pastry for a savory pie that’s both hearty and nostalgic. For many in Malta, this pie brings back warm memories of home kitchens and family gatherings.
If you’ve never tried Maltese cuisine, this is the perfect place to start. And if you grew up with it, this dish will feel like a familiar hug from home.
I’ve always loved oven-baked meals—the way they fill the house with cozy aromas and bring everyone to the table. Whether it’s this savory ricotta pie, shepherd’s pie, or our favorite lasagna, they’re more than dinner—they’re tradition. And my kids? They know something special is coming the moment it hits the oven.
Ingredients for the Ricotta Peas Pie Recipe
- Leek: This green vegetable is the subtle star in many dishes. In this pie, leek offers a mild, onion-like flavor without overpowering the dish. It creates a soft aromatic base that complements the other ingredients seamlessly.
- Peas: These little green gems are sweet and tender. They pop with freshness in every bite, adding a slight sweetness and a delightful texture that contrasts with the creamy cheese.
- Whole Milk Ricotta Cheese: The creamy heart of the pie. Ricotta cheese, especially when it’s natural milk, lends a smooth, creamy consistency. It melds with the other ingredients to give the pie its distinctive, soft texture.
- Parmigiano Reggiano Cheese: This cheese brings a touch of saltiness and a rich, nutty flavor. When shredded and mixed in, it adds depth to the pie and ensures a lovely, irresistible melted consistency.
- Eggs: They play a dual role. Eggs help bind all the ingredients together, ensuring the filling remains cohesive. Additionally, they provide a slight richness to the pie, enhancing its flavor profile.
- Phyllo Dough: Thin and crispy phyllo dough wraps up all the deliciousness. It bakes to golden perfection, offering a light, flaky crust contrasting beautifully with the creamy filling.
- Chili Flakes: For those who like a little heat, chili flakes are a great addition. They provide a subtle kick that breaks through the creamy and savory flavors, adding an extra layer of taste to the pie.
Tips for a Perfect Ricotta Pie Recipe
- Handling Puff Pastry: Thaw your puff pastry in the fridge daily. When ready to use, ensure it’s cold but not at room temperature. If you’re in a pinch and forgot to thaw it beforehand, don’t worry! Place it on the counter, and it should be ready in about three hours.
- Choosing the Right Pan: The measurements given in this recipe cater to a deep dish pie about 2 ½ inches deep. If you don’t have a pie dish, a 10-inch springform cake pan also works.
- Ensuring Flaky Dough: After preparing your pie, pop it into the fridge for 30 minutes before baking. This step ensures that your dough turns out beautifully flaky when baked.
- Post-Baking Tips: Patience is key after baking. Allow your pie to sit and rest for at least 20 minutes. This cooling period helps the cheesy filling be appropriately set, ensuring a clean cut when ready to serve.
- Storing Your Pie: If you have leftovers – and we wouldn’t blame you if you don’t – place them in an airtight container. They’ll stay fresh in the fridge for up to five days.
Ricotta Peas Pie Recipe Variations
You can change the classic Maltese Ricotta Peas Pie by trying different veggies. Think about using mushrooms, spinach, or artichokes. Also, switch out the ricotta for cheeses like feta or mozzarella. And if you want a change from puff pastry, try shortcrust or filo for a new feel. Whatever changes you make, this pie is always a winner. It has a rich history, and with so many ways to make it your own, it’s sure to be a top recipe in your kitchen.
Perfect Companions for Your Ricotta Peas Pie
- Salads: Bright and fresh salads are great with this pie. Try a mix of pomegranate, blackberries, and papaya. The fruits offer a nice balance of sweet and tart. Or go for a beet salad. Its natural sweetness pairs well with the savory pie.
- Soups: A hearty soup like mushroom brings out the creaminess of the pie. Or try a butternut squash soup. Its sweet taste elevates the whole meal.
Preparation
Sauté the Leeks and Peas
In a small skillet over medium-high heat, warm the olive oil and add the chopped leek.
Cook for about 5 minutes until softened, then stir in the peas and cook for another 5 minutes, until both are tender and lightly caramelized.
Remove from heat and let the mixture cool to room temperature before using.
Prepare the Ricotta Filling
Add the cooled leek and pea mixture.
Mix everything together until well combined and creamy.
Prepare the Puff Pastry Base
Gently transfer the dough to the dish, pressing it in and tucking the edges neatly.
Prick the bottom of the pastry with a fork to prevent puffing—be careful not to poke all the way through.
Fill and Seal the Pie
Roll out the second puff pastry sheet and place it over the filling to cover the pie completely.
Prick the top with a fork a few times to allow steam to escape.
Fold the edges of the top and bottom pastry together, pinching or pressing with a fork to seal and create a neat crust.
Brush with Egg Wash
Using a pastry brush, gently brush the egg wash over the top and edges of the pie to give it a golden, glossy finish when baked.
Bake and Serve
Remove from the oven and let it rest for 20 minutes to set before slicing.
Enjoy your warm, flaky Ricotta and Peas Pie!
Indulge in a savory slice of Maltese heaven with this golden-brown Maltese pie. Creamy ricotta, sweet peas, and tangy sauce make this dish a Mediterranean delight.
Type of Cuisine:
Mediterranean
Prep Time: 25 minutes.
Cook Time: 50 minutes
How Many Servings?
8 servings
Ingredients:
| 1 teaspoon olive oil | |
| 1 medium size leek (chopped, washed, and dried) | |
| 2 cups fresh or frozen peas | |
| 32 oz whole-fat ricotta cheese | |
| 3 oz parmigiano Reggiano cheese (shredded) | |
| ¼ cup chopped parsley | |
| 4 eggs (plus one egg mixed with 1 tablespoon of water) | |
| ½ teaspoon salt | |
| ¼ teaspoon black pepper | |
| ¼ teaspoon chili flakes | |
| 1 package puff pastry dough thaw |
Preparation
Preheat your oven to 375°F (190°C). In a small skillet over medium-high heat, warm the olive oil and add the chopped leek. Cook for about 5 minutes until softened, then stir in the peas and cook for another 5 minutes, until both are tender and lightly caramelized. Remove from heat and let the mixture cool to room temperature before using.
In a large mixing bowl, combine the ricotta cheese, grated Parmigiano, eggs, chopped parsley, salt, and pepper. Add the cooled leek and pea mixture. Mix everything together until well combined and creamy.
On a lightly floured surface, roll out the first sheet of puff pastry until it’s large enough to fit your pie dish. Gently transfer the dough to the dish, pressing it in and tucking the edges neatly. Prick the bottom of the pastry with a fork to prevent puffing—be careful not to poke all the way through.
Spoon the ricotta and pea filling into the prepared pastry base and gently flatten the surface. Roll out the second puff pastry sheet and place it over the filling to cover the pie completely. Prick the top with a fork a few times to allow steam to escape. Fold the edges of the top and bottom pastry together, pinching or pressing with a fork to seal and create a neat crust.
In a small bowl, whisk one egg (or egg yolk) with a splash of water or milk. Using a pastry brush, gently brush the egg wash over the top and edges of the pie to give it a golden, glossy finish when baked.
Bake the pie in the preheated oven for about 45 minutes, or until the top is golden and beautifully crisp. Remove from the oven and let it rest for 20 minutes to set before slicing. Enjoy your warm, flaky Ricotta and Peas Pie!
Rana’s Notes!
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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Have you made this traditional Maltese Ricotta Peas pie? Love to hear from you. Please feel free to leave a comment below.