Torta tal-Irkotta (Maltese Ricotta Pie)

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.

Recipe adapted from Maltese Recipes.