Ricotta Pie Recipe

Get
FREE
Recipes!

Get My Favorite Recipe

This mouthwatering ricotta and peas pie! Encased in a buttery, flaky puff pastry crust, the creamy ricotta and sweet peas filling perfectly balance flavors and textures. Whether entertaining guests or just looking for a cozy meal at home, this savory pie will indeed please.

This Ricotta Peas Pie Recipe is a classic from the Maltese Islands, a truly authentic Mediterranean recipe. It mixes creamy ricotta cheese, peas, and leeks in a flaky puff pastry. People in Malta have loved this pie for a long time because of its rich yet simple ingredients. This pie is a great start if you’ve never tried Maltese food. And if you know Maltese dishes, this recipe will remind you of home.

I love oven-baked meals. The smell fills the house as they cook. And when it’s done? Everyone gathers around to eat. That’s the magic of dishes like this ricotta peas pie, shepherd’s pie, or meaty lasagna. My kids always looked forward to these meals. They’re warm, filling, and feel like home.

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 and Notes for a Perfect Ricotta Peas Pie

  • 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

How to Make Ricotta Pie Recipe

Preparation

1.
Preheat the oven to 375 F. Add the olive oil in a small skillet over medium-high heat, then the chopped leek. Cook for about 5 minutes; add the peas, and cook for another 5 minutes until soft and caramelized. Remove from the heat and bring to room temperature before use.
Mark as complete
2.
Add the ingredients in a large mixing bowl: ricotta cheese, Parmigiano, four eggs, parsley, salt, and pepper. Add the leek and pea mixture and mix thoroughly.
Mark as complete
3.
Prepare the puff pastry. Lay the first dough on a floured surface and roll until it can easily lay over the pie dish. Carefully lay the dough and tuck it. Prick the bottom of the dough with a fork without making holes in the dough.
Mark as complete
4.
Add the ricotta and pea mixture and flatten the surface. Work on the second puff pastry dough and roll it out to fit on top of the mix, covering the top. Using a fork, make a few pricks around. Fold the top and bottom puff pastry together to create a crust around the edge, closing any gaps using your fingers or a fork.
Mark as complete
5.
Brush the egg mixture on top and the edges of the pie using a pastry brush
Mark as complete
6.
Bake in the oven for about 45 minutes until the tops are golden and crusted. Let the pie rest for 20 minutes before serving! Enjoy
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
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

1
Preheat the oven to 375 F. Add the olive oil in a small skillet over medium-high heat, then the chopped leek. Cook for about 5 minutes; add the peas, and cook for another 5 minutes until soft and caramelized. Remove from the heat and bring to room temperature before use.
2
Add the ingredients in a large mixing bowl: ricotta cheese, Parmigiano, four eggs, parsley, salt, and pepper. Add the leek and pea mixture and mix thoroughly.
3
Prepare the puff pastry. Lay the first dough on a floured surface and roll until it can easily lay over the pie dish. Carefully lay the dough and tuck it. Prick the bottom of the dough with a fork without making holes in the dough.
4
Add the ricotta and pea mixture and flatten the surface. Work on the second puff pastry dough and roll it out to fit on top of the mix, covering the top. Using a fork, make a few pricks around. Fold the top and bottom puff pastry together to create a crust around the edge, closing any gaps using your fingers or a fork.
5
Brush the egg mixture on top and the edges of the pie using a pastry brush
6
Bake in the oven for about 45 minutes until the tops are golden and crusted. Let the pie rest for 20 minutes before serving! Enjoy

Rana’s Notes!

Can you freeze Ricotta pea pie? I recommend freezing it before baking. Wrap it well in plastic wrap and freeze it uncooked. Then, bake it from frozen, but the pie will need an extra 15-20 minutes in the oven. If you have to freeze the cooked pie, cut them into individual servings and wrap it well. Defrost by bringing it to thaw in the fridge a day before or in the microwave.

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.

rana

By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

Never Miss a Recipe

Subscribe to my newsletter for authentic Mediterranean recipes, essential cooking tips, and the latest food news, all delivered directly to your inbox for FREE. Let’s create memorable dishes together!

    You will not receive any spam

    I would love to hear your experience!

    Have you made this traditional Maltese Ricotta Peas pie? Love to hear from you. Please feel free to leave a comment below.

    Leave a Reply

    Your email address will not be published. Required fields are marked *